Garlic - Chopped
USA / Allium sativum
The flavors of dried garlic are a little different than the fresh- in some ways more concentrated, but without the more volatile compounds that are lost in the drying process. Regardless, it's convenient! Dried garlic is also more palatable to some folks who find the fresh version too intense. This chunky garlic can be used as it is or crushed in a mortar and pestle to create interesting textures in your dish or spice blend.
Try with Georgian Spiced Lamb Chops with Molasses Mustard Glaze, Chuck's Gumbo, Adobo Chicken with Huacatay Salsa Verde, Advieh-Spiced Persian Meatballs, Voodoo Pimento Cheese Ball, Crowd Pleasing Party Dips, World Spice Chili Crunch, Voodoo Shrimp and Grits, Rooster Ramen with Black Garlic, Coconut Cashew Kala Masala, El Greco Pommes Anna, Caribbean Yellow Rice, Biscayne Corn Chowder, Spring Spaghetti with Dukkah Creme Fraiche, Michael's Boeuf A La Bourguignonne, Cauliflower Tortillas, The Day After: Turkey in Mole Olé Sauce, Shakshuka, Za'atar Lamb Chops, Japanese Chicken Curry, Vadouvan Paste, Tzatziki with Dill Pollen, Chow Fun - lemongrass sausage, pea vines, mint, and Harissa and Vegetable Couscous
1/2 cup is about 2.4 oz