Overview

Garlic is related to the onion family and is native to Asia. It is considered one of the most used vegetables in the world, and most definitely stands its ground in the spice category when found in dried, powdered form. Dried, crushed garlic causes a sweeter flavour that that in its fresh form. In Italy, India, Asia, Mexico and the Middle East, garlic in all its forms – is loved by all cooks.

The versatile flavour of garlic complements many kinds of savoury dishes, whether protein or vegetables. Both garlic granules and garlic powder are used in pasta sauces, stir fries in China and Thailand and of course in Indian cuisine as well. Granules can be used very much the same as powder, and very much in the same quantities. Garlic slices make for an extraordinary serving of potato chips roasted in the oven with olive oil. The powder form works well with meat and chicken rubs as the flavour is absorbed more evenly than using it in fresh form. The powdered form must be added to the dishes during the cooking process to blend in with the rest of the ingredients. Therefore, the powdered form is added to bread mixes. Rice and mashed potato dishes are elevated when dry slices of garlic are added during the cooking process – usually added in the water and to soften first. Granules can be added to vinaigrette to dissolve before it is poured over salads.

The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking.
Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won’t do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.