Garlic Powder – 40g

$3.45

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870 In stock

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Weight
40G

Product description

Garlic is obtained from a perennial plant and is member of the lily family, and relative to the onions. Garlic powder has a bitter-sweet flavour and a pungent aroma similar to fresh garlic. However Garlic powder have been roasted and dried and thus have a subtler flavour than fresh garlic. The spice people carry these garlic products; garlic granules, garlic powder and garlic flakes smoked

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Flavour Notes:

Garlic powder has a bitter-sweet flavour and a pungent aroma similar to fresh garlic. However, Garlic powder has been roasted and dried and thus has a subtler flavour than fresh garlic.

Culinary Notes:

Use 1 teaspoon in-place of 1 fresh garlic clove to impart a wonderfully savoury, fragrant garlic flavour. Use on its own in dishes or as part of a spice blend or marinade.

Health Benefits:

Garlic has antifungal, antibacterial, and antiviral properties.

Ingredients:

100% dried Garlic Powder

country of origin:

China

other names or spelling:

Clown’s Treacle, Poor Man’s Treacle, Allium sativum

How to use

  • Use 1 tspn of dried garlic to substitute for 1 clove of fresh garlic
  • Combine with salt for a tasty garlic seasoning
  • Use it similarly as you would use roasted garlic to add a garlicky flavour quickly and easily
  • Use in place of fresh garlic to avoid the peeling, chopping and cooking of fresh garlic
  • Use as a simple meat and veg seasoning with salt and pepper

The Spice People FAQs

Garlic Powder is made by dehydrating garlic cloves and then grinding them into a fine powder. This process helps preserve the flavour and aroma of fresh garlic while extending its shelf life.

Garlic Powder is a versatile ingredient used in a wide range of savory dishes. It can be added directly to recipes during cooking or sprinkled on dishes as a seasoning. It’s commonly used in marinades, rubs, sauces, soups, stews and spice blends.

Garlic Powder provides the flavour and aroma of garlic without the need for peeling, chopping, or mincing fresh cloves. It’s convenient to use, has a long shelf life, and distributes evenly throughout dishes, ensuring consistent flavour.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.