Keep Vampires at Bay

53

with
Chief Yummy Officer
undefined
Savory Spice Shop

Tags: garlic

For nearly 6,000 years, garlic has kept away the plague, been used as an embalming agent in ancient tombs, served as an offering to gods, cured scorpion bites, warded off witches, prevented racing horses from being passed by a faster horse, and charmed lovers. And, of course, everyone knows a string of garlic keeps vampires at bay.

garlic bulbs

Garlic is one of the oldest cultivated plants in the world. But it wasn’t always the ubiquitous culinary ingredient we know today. At one time, garlic was considered a food for the lower class. Egyptians used garlic to pay and feed the workers and slaves building the pyramids. The courts of England banned garlic because it upset the delicate constitution of high society socialites. (Or maybe because before the invention of toothpaste it was just way too unpleasant to hang out near someone with garlic breath.) And many religious orders considered it an unsavory herb and banned its consumption, perhaps because it was tied to pagan rituals or because it was known to ignite passion.

Sweet, spicy, bitter, aromatic, and warming. These are just a few of the adjectives that describe the flavor of garlic - depending on how it’s prepared. Freshly minced, garlic’s pungent heat can be used to give a dip or dressing the kick it was missing. A just-roasted bulb of garlic, sweet and warm, provides the perfect accompaniment to a buttery wedge of Brie. Mostly though, garlic is used as a layering flavor to build depth in a variety of dishes from stews to marinades to curries. Like salt or acid, it’s easy to notice a bland taste when something is “missing” from a dish and, often, that something is garlic.

Here are some of our favorite ways to spice up our dishes with garlic:

gourmet santa maria sea salted bbq rubGourmet Santa Maria Sea Salted BBQ Rub

  • Dehydrated Minced Garlic: Perfect for slow-cooked dishes, like roasts or stews, dehydrated minced garlic will soften and mellow with longer cooking times.
  • Granulated Garlic: This is a great building block for creating balanced flavors. This quality makes granulated garlic a great substitute for salt, especially if you’re watching your sodium intake. Simply replace 1/2 teaspoon of salt with 1/8 teaspoon of dehydrated granulated garlic.
  • Garlic Salt: The combination of pungent granulated garlic and sweet roasted garlic is the secret ingredient that creates the perfect garlic flavor in this salt blend. Layering these two different garlics makes a noticeable difference and is why people get hooked on our Garlic Salt.
  • Hidden Cove Lemon Garlic Blend: People who love garlic usually also appreciate the bright burst of flavor that lemon provides. Hidden Cove has quickly becomes a go-to favorite when we introduce customers to it. Ginger accents the distinctive flavors of lemon and garlic, while allspice and white pepper add grounding notes and balance the taste of the blend. Equally good on fish as pork but also perfect for sprinkling on veggies or as a marinade, part of the appeal of this seasoning is that it is very versatile!
  • Gourmet Santa Maria Sea Salted BBQ Rub: This blend highlights the depth of flavor you can achieve with a combination of two types of garlic. The coarse salt and minced garlic form a nice crust for grilling, while the granulated garlic, black pepper, and parsley create flavor. Gourmet Santa Maria is really an all-purpose blend for garlic and salt lovers.
  • Classic BBQ Rubs: Onion and garlic are a classic combination and form the base for many seasonings, not the least of which are barbeque blends. From our Native Texan BBQ Rub to Team Sweet Mama’s Kansas City Style Rub to Memphis BBQ Rub, the combination of onion and garlic create a flavor foundation that can carry everything from paprika to cayenne and coriander to cumin.

Comments on this Article


No comments on this article. Be the first!

Add a comment:


Name:


Email Address: (will not be made public)




To help us reduce spam please click on the symbols in the image below







Subscribe via RSS Feed:

Tags

5280 Magazine adobo Alabama All Natural allspice Ashlee Redger autumn Back to School Bacon baking bananas barbacoa Barbecue barbeque BBQ BBQ Recipes BBQ Sauce BBQ Spices beans beef Behind the Product Behind the Scenes bison Black Dip Blackening bloody mary boiled brine bouillon bread Breakfast brine brining buffalo sauce buffalo wings burger Burgers cajun Cajun Blackening california paprika Caramel Caribbean Carolina BBQ Carolina Reaper Cedar Plank chai Chasing BBQ Chicharron Salt chicken chile Chile Flakes chiles chili chimichurri chinese new year chocolate cinnamon Cobbler cocoa coconut coffee cold brine Columbian Columbus Day comfort food condiments cookbook cookies cooking with seeds corned beef creole Cuban Cue Glue curry dairy free dairy-free dessert Desserts dinner dip dip recipes dips DIY DIY Recipe Kits dressing dressings dried herbs Dry Brine Easter Easy Dinner Easy Meals Eggs extract extract recipes extracts fall Family-Friendly Father's Day fish flavored drinks fresh herbs Fresh Spices fudge game day Gardening garlic Georgia Georgia Peach Spice gift gift guide gift ideas gift packs gift sets gifts gluten gluten free gluten-free gluten-free menus gluten-free recipes gluten-free spices Grill grilling Growing From Seed guacamole Ham harissa harvest hatch green chile healthy healthy eating healthy recipes herb recipes herbs holiday holiday brunch holiday cocktail party holiday menu holiday open house hot hot sauce hungarian paprika ice cream Illinois Irish jalapeno Jamaican jerk Kansas City KC Barbecue Kebab Kentucky ketchup lamb Latin Lemon Lemon Bars Lemon Pepper lime Liquid Brine makrut mardi gras marinade Marinades Marinate Marinating marninate mayonnaise Meal Planning meatball Mediterranean Memphis Memphis BBQ menus Mexican Meyer Lemon Middle Eastern MM Local mortar and pestle mustard mustard seeds Mutton New Year's North Carolina onion organic paleo paprika Peach Peaches pepper peppercorns pickles popcorn pork Pork Chops Potluck pumpkin Pyramid Peak Quiche Quick and Easy recipes resolutions ribs Rudspice salad Salad Dressing salads Salmon salsa salt Salt Block Cooking salt free salt-free salt-free recipes salt-free seasonings salty Sauce savory savory spice Scallops seafood seed to seed seeds seedtoseed Shrimp sides Skewers Slow Cooker Smoke Cans smoked paprika Smoothie snacks sofrito soup South Carolina southwestern Spanish spanish paprika spice Spice 'n Easy Spice Club Spice it Forward spice to plate spicy spring Spring Cleaning Sriracha St Louis St Patrick's Day St. Louis St. Patrick's Day Steak Stocking Stuffer stocking stuffers storage sugar sugar free sugar free seasonings sugar-free summer summer recipes super bowl sweet Texas Texas Barbecue Texas BBQ Texas Spices Thanksgiving Toast toasting seeds tomato traditions turkey Valentine's Day vanilla Vanilla Beans Vegetarian vindaloo Weeknight Meals Whole Hog whole seeds wings winter Women's Bean Project