Package: 15 g.
Garlic is a two-year herbaceous plant of the onion family. Garlic in dried and granulated form is an excellent seasoning for meat, fish, and sausages. Because of its strong aroma, garlic is used in small quantities and in combination with cinnamon, star anise, cloves, mint, anise and cumin. The appearance is in the form of dried granules. The color is creamy-golden.
Performance: 12 months. The date of manufacture and the deadline for implementation are indicated on the packaging. Store in a cool (8 - 25 °C), protected from light place.
Manufacturer: MPP company "Yamuna", str. Dvoretska, 182, Rivne, Ukraine, 33001
Use according to culinary recipes.
Ground garlic is peeled, dried and ground garlic cloves. It is part of many mixtures and seasonings, goes well with parsley, basil, and celery.
In cooking, dry ground garlic is increasingly used as a substitute for fresh garlic. This form of garlic is very convenient to use. It is added during the preparation of salads and salad dressings, sauces, pastes, and marinades. It complements well various dishes with vegetables, fish, pork, lamb, chicken, beef.
Garlic spice is known and loved by cooks of all countries of our planet for its burning taste and strong smell. Ground and underground parts of garlic are used in fresh and dried form.
In cooking, garlic is used as a spicy vegetable for salads, first and second courses, marinades and pickles. The smell and taste of garlic go well with lamb. For stewing poultry, it is recommended to use garlic in combination with sour varieties of apples (Antonovka, etc.) or plums (Alycha, etc.). In large quantities, garlic is included in the recipe of many national dishes in Asian and Southern European cuisines. To get a pleasant, mild aroma of garlic, you should not allow it to be heated strongly and for a long time. Finely chopped garlic is recommended to be put in food 3-4 minutes before serving the dish to the table, when the fire is already turned off, but the food is still in the pan.
Used in food in fresh and preserved form, used in cooking. It is used as a seasoning in dishes, in salads
Dried garlic is used instead of fresh when frying and cooking meat and poultry, preparing soups, cold cuts and jellies, homemade sausages, mushroom and vegetable pickles. Meat is rubbed with dried garlic before cooking, and garlic is added to soups 3-5 minutes before readiness.
Garlic spice is used in almost any dish, except, perhaps, desserts. Also, garlic does not go well with fish (but it is great with seafood).
Garlic can be combined with cheese and cottage cheese.
Garlic is particularly popular in Asia, where they learned to soften the taste of garlic in different ways. In addition, a sweet variety of garlic is common in Asia (in the northern latitudes we use hot garlic).
Garlic combines wonderfully with other spices: cloves, mint, star anise, marjoram...
As with all spices with garlic, you need to know the measure.
Garlic is more useful crushed in a press (than finely chopped), since in this case the substance allicin, which regulates cholesterol levels, is released. Crushed garlic is also more aromatic and tastier.
So that your hands do not smell like garlic, you need to rub them with a slice of fresh lemon or salt, and then wash them under cold water. To soften garlic ambre from the mouth, use parsley root or greens with lemon juice.
Garlic granulated 15g Yamuna, Garlic granulated, Ayurveda Here!
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