North Market Spices Garlic comes in three different preparations. Powdered, Granulated and Minced. All versions are California grown. Why American Garlic over Chinese Garlic? Informal taste tests with chefs have found the California Garlic to be more flavorful. In Brix tests, it was discovered that California garlic is about 42% solid and Chinese garlic is only about 37% solid, meaning that California garlic is denser and heavier. The lab also measured allicin, the compound in garlic that gives it its scent when it is crushed. The results showed that the California garlic has 4,400 parts per million (ppm) of this odiferous compound while Chinese garlic only has 3,500 ppm. In short, you get more flavor and more of the compounds that make garlic taste like garlic in California grown.
When to use powdered vs granulated vs minced.
Powdered Garlic is the most intense in flavor and works well in marinades as it dissolves well. It’s also very good when short cooking times are required. The fine powder releases its flavor quickly.
Granulated Garlic works better with salad dressings, sauces, and soups because it combines better with liquids. You’ll find that granulated, as well as minced, are better in rubs. The particle size matches other rub ingredients allowing for a more uniform mix.
Minced Garlic is used much like granulated. The main difference is the size of the individual pieces. Minced or flaked garlic is of a larger size. Important when one wants to see the particles in one’s recipes. Works very well in rubs and salad dressings or in a longer cook such as a braise.
1 fresh clove = 1/3 teaspoon of garlic powder
1 fresh clove = 1/2 teaspoon of granulated garlic
1 teaspoon garlic powder = 2 teaspoons granulated garlic
1 teaspoon granulated garlic = 1/2 teaspoon garlic powder
Whichever Garlic you choose our spice professionals can also put together a set of blends, rubs, and seasonings that suit your needs. Stop on in the North Market and discuss your needs with us.