VARIANTS
chopped
powder
powder - premium
Chopped garlic is a kitchen essential, especially in its dried, large granule form. These aromatic pieces are golden in hue, offering a burst of robust garlic flavor that's both intense and adaptable. When you open the container, the rich, familiar scent of garlic greets you, promising to enhance your culinary creations.
Harvested from garlic farms in California, this garlic is carefully dried to preserve its natural flavor and aroma. Unlike garlic powder, these granules retain a more substantial texture, making them perfect for dishes where you want noticeable garlic pieces. They rehydrate beautifully in brothy dishes like soups, stews, and sauces, infusing the liquid with their rich flavor. This makes them a great choice for slow-cooked recipes, allowing the garlic to meld with other ingredients over time.
Chopped garlic is incredibly easy to use. There's no need to peel or chop fresh garlic cloves; just scoop out the amount you need and add it to your dish. This convenience is a real time-saver, especially for busy cooks. Beyond brothy dishes, these granules can also be used later in cooking. Toss them into stir-fries, casseroles, or pasta dishes for a punch of garlic flavor that stands out. They can even be rehydrated before use by soaking them in a bit of warm water.
TASTING NOTES
Savory, pungent, slightly spicy
AROMA
Aroma is bright, savory, lingering and complex.
CHARACTERISTICS
Light yellow-to-golden hued nuggets
USAGE
Use dried chopped garlic pieces in broths, soups, stews, or sauces where the moisture of the dish will allow for the pieces to rehydrate and release their flavor and aroma.
PROCESSING / FORM
chopped
BOTANICAL NAME
Allium sativum
Dried chopped garlic pieces are a convenient way to add the flavor and aroma of garlic to your stews or soup dishes. These dried garlic bits will rehydrate when cooked with liquids—or foodstuffs with a decent moisture content—and will release their savory, pungent flavors into your dish. Try these in broths or cooked with rice.
