Roasted Minced Garlic, Allium sativum, is also referred to as dried garlic, dehydrated roasted garlic, or dried minced garlic.

Roasted Minced Garlic has an essential oil of .1% - .25%.

The flavor and aroma of roasted minced garlic are robust and distinct. When garlic is roasted, the high temperature mellows the pungent garlic flavor, which becomes smoother and almost sweet. This can be used in various dishes, including chili, marinades, meats, seasoning blends, soups, and stews. Just about any place that you would use fresh garlic.

This Roasted Minced Garlic is made from dehydrated California-grown garlic and is used in cooking as a flavor enhancement. Garlic is closely related to chives, leeks, or onions, and shallots. You can browse our main garlic page to see the varieties of garlic available.

The process of making Roasted Minced Garlic includes roasting and dehydrating the cloves, then milling them through machinery to the desired consistency. This concentrates the flavor significantly.

Unlike fresh raw garlic, which tends to have a very upfront flavor, Roasted Minced Garlic adds more subtle flavor complexity and umami to anything it is added to. 

Over the last thirty years, garlic consumption in the U.S. is up over 1,000% - to more than 3.5 lbs. being consumed by each person annually; according to UC Davis, more than 75% of all garlic consumed in this country is in the dehydrated form.

One fresh garlic clove = ¼ teaspoon of granulated garlic, 1/8 teaspoon of garlic powder, or ½ teaspoon of minced garlic.

Flavor Profile

Roasted Minced Garlic tastes smooth, pungent, and garlicky.

How to Use

When you are looking for garlic flavor and texture, then Roasted Minced Garlic should be your choice. When cooking with liquids, minced garlic is perfect to be added directly to dishes like chili, soups, stews, casseroles, dressings, gravies, sauces and marinades, pickles, and dressings.

Roasted Minced Garlic pairs well with basil, beans, chile peppers, ginger, greens, onions, spinach, and turmeric.