Dried Minced Garlic: Flavor Profile
One of the world’s favorite herbs, garlic bursts with a rich, oniony flavor. You’ll find garlic in a wide range of savory dishes, from sauces, to stews and everything in between. Made from Egyptian-grown garlic, our minced cloves provide a spicy-sweet garlic flavor.
Dried garlic is versatile and can be stored for long periods. Rehydrate dried garlic in warm water for about 10 minutes and use it as you would fresh. You can also use dried garlic in soups, dry rubs and breadcrumb mixes. Dried minced garlic has a soft, sponge-like texture, and richer – albeit slightly less spicy – flavor.
Dried Garlic: Common Uses
With some dried minced garlic in your spice rack, you’ll also have the spice on hand to use in sauces, stews and other savory dishes. If a recipe calls for fresh minced garlic, just reconstitute in warm water. Rehydrated garlic delivers the same flavor punch, and it’s much easier to prepare.
Minced garlic is best over granulated garlic or garlic powder if you’re looking for great flavor, as well as texture. The herb is widely used in just about every world cuisine. A few common uses include:
- Soups and Stews – In brothy dishes, you can add dried garlic in without rehydrating it. It’s a versatile flavor enhancer in just about any savory soup, from Thai tom yum to Italian wedding soup.
- Stir-Fry – Aromatics like garlic are great for adding rich flavors. Sauté rehydrated garlic along with onion or shallots. Sautéing garlic transforms its bitterness into a sweet, caramelly flavor.
- Dry Rubs – Dried minced garlic is commonly found in dry rub blends, as it gives a hint of texture, as well as great garlicy flavor.
Garlic complements almost every savory spice and herb in the cabinet. Mint, oregano and basil – flavorful leafy herbs – are perfectly companions for garlic.
Garlic is one of the world’s oldest spices and has been cultivated commercially for thousands of years. Although its origins aren’t entirely known, botanists tend to agree it’s a native of Asia, due to the fact it grows there wildly.
Until the 1800s, though, garlic was used primarily as a medical agent. The ancient Egyptians prized garlic for its aroma and spiciness. Whole cloves were used to treat a variety of conditions, from digestive problems, to dressing wounds. And even though it was primarily used as a medical agent, Egyptian soldiers and laborers ate it in abundance.
The Romans too were also garlic aficionados, albeit the herb was primarily a medicine and foodstuff for sailors. Fossilized garlic cloves were also found in Greek archaeological sites.
In the Americas, garlic was introduced during the colonial period. Although the settlers mostly used the crop in traditional medicines. The world’s taste for garlic wasn’t fully realized until the 1800s. The French during the period were establishing the first modern-style restaurants, and as such, many French chefs produced cookbooks. These early chefs prized garlic for its rich, aromatic flavors.
As a result, garlic become more widely used in Europe throughout the 1800s, being popularized by the Italians and Spanish. Yet, in the U.S., it wasn’t until the post-World War II era that garlic became a staple seasoning.
Garlic is grown all over the world, and it’s a member of the Allium family, which includes leeks, chives and onions. Like most Allium plants, garlic grows a bulb with several cloves underground. The bulb produces shoots of green onion-like fronds that shoot up in early spring.
Although there are hundreds of varieties, garlic is classified into two broad categories: Hardneck and softneck garlics. Hardneck garlic features a flowered stem that grows directly out of the center of the bulb.
In the supermarket, you can recognize the hardneck varietals, as there’s still a small portion of the stem jutting out of the bulb. Because of the stem, hardneck garlics also have fewer cloves per bulb, about 10 at most.
Softneck varieties, on the other hand, do not produce a central stem. As such, the bulbs of these varietals have bulkier bulbs, with as many as 20 cloves. In terms of taste, hardneck garlics tend to be sweeter, with a less oniony taste.
About Our Minced Garlic
Burma Spice sources our garlic from growers in Egypt, one of the fastest growing producers of garlic in the world. After testing garlic from California and the Far East, we found our growers in Egypt consistently produced the most flavorful garlic we could get our hands on.
Ours is a white Egyptian garlic, a hardneck variety, that’s prized for its sweet, savory flavors. It’s the same garlic we use to produce our granulated garlic and garlic powder.