Garlic Granules
Dried garlic that dissolves right into whatever you're cooking, no peeling, no chopping, no sticky fingers.
What It Is
Garlic granules are made from garlic that has been dried and ground to a coarse, sandy texture, coarser than garlic powder but finer than garlic flakes. That middle ground matters: the granules hydrate quickly in wet dishes without clumping the way powder can, and they distribute more evenly than flakes in dry rubs.
The flavor is concentrated and savory, softer and rounder than fresh garlic, with less of the sharp bite. It is the same plant, just a different character. Cooks have relied on this form for decades because it is consistent and instant, two things fresh garlic is not always willing to be.
What To Do
Use about a quarter teaspoon of granules for every clove a recipe calls for. They work especially well in spice rubs for chicken, pork, or roasted vegetables, stirred into marinades or salad dressings, mixed into ground meat for burgers or meatballs, or shaken over popcorn with a little butter and salt.
Because they need a moment to hydrate, add them early in cooking or give them a minute to sit in any liquid before tasting. Store in a cool, dry spot away from steam, and they will hold their flavor for a year or more.
