A great classic of the world's kitchens at your disposal at any time to create any type of dish, from the simplest to the most refined. Freeze-dried garlic from China stands out for its mild and pleasant taste. Garlic powder is simple to use and easy to dose.
Pairings in the kitchen: Mayonnaise, white meats, leg of lamb, seafood, vegetables.
Packaging: Resealable bag - conservation of aromas.
Other Names : Allium sativum
Origin - Plantations : China
"Ideal for everyday and Asian cuisine"
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Garlic is a variety of perennial vegetable plant with bulbs easily recognizable by their smell and taste. It is commonly used as a condiment in cuisines around the world, but it can also be a food in its own right. In one of the following paragraphs, we can see that it is even considered a "medicine" because of its health-promoting properties.
Allium Sativum" garlic is rather easy to grow and grows as a bulb in any type of environment, up to 50 to 120 cm. The "head" is eaten, which is made up of several cloves. Do the leaves turn yellow? This indicates that it is time to harvest.
The time between planting and harvesting varies greatly: between 4 and 9 months depending on the planting period. It is preferable to harvest garlic in dry, sunny weather.
Did you know that? In France, garlic is harvested at the end of the summer, after having been "knotted", which allows the plant to finish ripening on the ground.
David Vanilla's choice: I chose to offer this condiment in its freeze-dried form, which allows you to have Garlic at your disposal at any time while enjoying all its flavors
There are different varieties of garlic:
Did you know that? : China is the largest producer of garlic. It produces 80% of the world's production.
Used for its nutritional and medicinal values for 5 millennia, Garlic has its origins in the plains of Kazakhstan or Uzbekistan. It would have then spread in the Chinese regions before reaching the Mediterranean basin. Herodotus is said to have mentioned that the first social conflict in history was provoked by the suppression of the garlic ration usually granted to Egyptian workers in charge of the construction of the Pyramid of Cheops.
Its medicinal values were quickly recognized, which is why Garlic was prescribed to Greek athletes (because of its vasodilatation properties), to Roman soldiers in the field, and, according to Virgil, to harvesters during hot weather, to give them strength and vigor. In other cultures, it could also be badly perceived (in particular because of its organoleptic power when ingested and digested). Thus, in 1330, the Castilian king Alfonso Alfonso established an order which stated that any knight who ingested garlic could not appear at court or exchange with other knights for a minimum of one month.
It was notably through the Romans that garlic was introduced to France, and it marked each region by its taste and smell, which were associated with the local culinary tradition. But it is in Provence that Garlic made its letters of nobility.
Alexandre Dumas even says "The air in Provence is impregnated with a garlic scent that makes it very healthy to breathe: it is the main condiment in bouillabaisse and in the main sauces. When crushed with oil, it is made into a kind of mayonnaise that is eaten with fish and snails. The lunch of the lower class Provencal people often consists of a crouton of bread, sprinkled with oil and rubbed with garlic".
Alphonse Daudet praised garlic for its medicinal benefits, saying that people who were almost dying were put back on their feet by preparing two or three plates of garlic soup.
This plant having been imported into Europe thanks to the Crusaders, and having enabled the plague to be partially eradicated, it was quickly attributed anti-demonic powers.
There are anecdotes in the history of different countries where garlic has an important place:
Did you know that? In the Mediterranean basin, hanging a braid or bunch of Garlic in front of your house helps protect your home from any misfortune.
For millennia, garlic has been considered a flagship of all pharmacopoeias. Homer, Hippocrates, Aristophanes... All have evoked Garlic in their stories as a miraculous food.
Today, it is certainly referred to as an "alicament" (a food with proven medicinal properties). One of the secrets of this miraculous plant lies in one of the molecules it contains: allicin. If this molecule is at the origin of its particular smell, it is also the one that gives it so many powers.
Garlic is especially for
Garlic is a plant that has been consumed for thousands of years all over the world. It is highly appreciated, especially in France, to the point of becoming an integral part of French culinary traditions. Freeze-dried garlic is appreciated for its long shelf life and ease of use.
Garlic has a taste that is unmistakable. Ideal to bring a Mediterranean touch to a dish, it is eaten fresh, usually minced, freeze-dried (powder) or in cloves for marinades or to prick meat. The great talent of this condiment is to sublimate all types of dishes, whether used raw or cooked, while contributing to your overall physical well-being.
Garlic can be used minced, whole, in shirts, in strips, all these possibilities will allow you to use it in your raw or cooked dishes. It is rather well suited to cooking as long as it is incorporated into a sauce or cooking juice.
In its freeze-dried version, you only need to sprinkle the equivalent of half a teaspoon over your preparation to benefit from its full aromatic palette.
Want to discover the flavour of my garlic powder? In addition to my recipes on the blog, I have composed a 3-course menu where garlic is very present and reveals all its aromas.
This traditional French starter is a recipe from the Burgundy region. Chives, parsley, shallots and garlic are blonded before being covered with butter ointment. It remains to mix well and stuff the snails' shells with a piping bag. Bake... excellent with a good white wine or tidy and country bread!
Garlic enhances the taste of seafood risotto. To make a good risotto, you just need to blond onions in a little white wine and then add the Arborio rice. Once the rice is translucent, add some stock and watch the cooking. Sauté the seafood in a pan with garlic. Add to the cooked rice. You can also spice the rice with saffron like in a paella. In this recipe freeze-dried garlic replaces minced garlic.
Garlic goes wonderfully with chocolate. It develops its aromas. Simply add freeze-dried garlic to your brownies. This recipe can also be made with dark garlic. How to store garlic? Garlic heads should be stored at room temperature in a dry, airy place away from light. We advise you to store freeze-dried garlic in an airtight container. It will then retain all its taste properties.
Garlic buds should be stored at room temperature in a dry, airy place away from light. We advise you to store freeze-dried garlic in an airtight container. It will then retain all its taste properties.
Joelle F. published the 22/05/2020 following an order made on 08/05/2020
Sublime et relève les plats. Au top dans un sauté de tendrons de veau à la sauge et aux olives
Patrice H. published the 15/05/2020 following an order made on 02/05/2020
Pas encore goûter
Adeline L. published the 08/05/2020 following an order made on 25/04/2020
Frédérique L. published the 03/05/2020 following an order made on 11/04/2020
Très aromatique, pratique à utiliser, une belle qualité
Anne R. published the 27/04/2020 following an order made on 04/04/2020
Super produit. Sachet refermable.
Véronique S. published the 25/04/2020 following an order made on 06/04/2020
pas encore gouté
Magali M. published the 24/04/2020 following an order made on 13/04/2020
Ça pique le nez, mais mis ce soir dans ma salade de tomates c'était nickel..
Marie-Lise H. published the 02/04/2020 following an order made on 19/03/2020
Au top comme d'habitude
Fanta D. published the 11/02/2020 following an order made on 31/01/2020
Odeur très puissant d'ail. Mis une 1/2 cuillère à café dans ma préparation et je peux assurer que ça vaut l'ail frais !