Garlic Powder
Garlic Powder
Allium sativum
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History and background
Native to Central Asia and northeastern Iran, garlic powder has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians, and has been used as both a food flavouring and a traditional medicine for thousands of years.
It grows naturally in parts of Italy and the south of France, but the world’s largest producer today is China; the nation grows in the region of 20 million tonnes annually.
How to use garlic powder
Pungent and powerful, garlic powder has dozens of health and household uses. It’s best known for its role in many of the world’s favourite dishes, particularly in European cuisine. Most associated with Italian and French dishes, garlic powder is used around the world.
Besides being extraordinarily tasty, garlic powder is also thought to offer health benefits. For example, it’s believed it can help reduce the build-up of plaque in the arteries, lowering blood pressure and cholesterol.
Contact Us- Sprinkling onto pizzas, pastas, and salads.
- Blended into minced meat products, such as meatballs.
- Adding to oils, butters, marinades, and rubs.
- It’s also used as a flavouring agent that adds a distinctive natural flavour and aroma.
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Delivery Information
Most of our ingredients can be delivered within 2-3 working days, with free delivery to the UK mainland on all orders over £25 and a 30 day returns policy. For more information, visit our Delivery & Returns page.
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FAQs
Fresh garlic does have a more intense flavour, but the advantage of garlic powder is ease of use; it keeps for much longer and can be added to dishes in seconds, with no peeling, grating or pressing required.
Approximately ¼ of a teaspoon of garlic powder is equal to one clove of fresh garlic.
Yes, garlic powder is good for you; it’s thought to offer many of the same health benefits as fresh garlic.
Yes. Garlic powder as a single ingredient is gluten-free, so it’s suitable for people with coeliac disease or a gluten intolerance.
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