Badia Granulated Garlic, 5.5 Pounds, 4 Per Case

Garlic is one of the most useful and appetizing condiments due to its distinctive flavor and attributed health benefits.

Uses

Pasta and grain dishes: Stir into pasta sauces, risottos, fried rice, and pilafs for even garlic flavor without the prep work of fresh cloves.
Poultry seasoning: Blend into rubs, brines, and marinades for chicken, turkey, and duck before roasting, grilling, or frying.
Beef and pork: Add to meatloaf, burger patties, steak rubs, and slow-cooker pulled pork for a deep savory base.
Seafood: Season shrimp, fish fillets, crab boils, and garlic butter for shellfish without mincing fresh garlic on the line.
Vegetable preparation: Toss with roasted, sautéed, or steamed vegetables, or mix into dips and dressings for consistent flavor distribution.
Soup and stock: Dissolve directly into broths, chowders, and bean soups where granulated garlic hydrates quickly and seasons uniformly.

Who Would Benefit

• Restaurant kitchens and commercial food-service operations that need reliable, scoop-ready garlic at scale
• Caterers and event cooks preparing large-batch marinades, sauces, and side dishes
• Home cooks who use garlic frequently and prefer a long lasting pantry staple over fresh bulbs that sprout or spoil
• Institutional kitchens in schools, hospitals, and corporate cafeterias running high-volume menus
• Meal-prep and batch-cooking enthusiasts who season multiple portions at once

Product Highlights

• 5.5-pound bulk container; 4 per case for a total of 22 pounds of granulated garlic
• Granulated texture dissolves faster than minced but holds more body than powder
• No refrigeration required; long shelf life at room temperature
• Even dispersal in dry rubs, wet marinades, sauces, and doughs
• Consistent flavor and aroma from a trusted spice brand
• Eliminates peeling, chopping, and mess of fresh garlic on busy prep lines

Common Applications

Granulated garlic is one of the most versatile seasonings in a professional kitchen. Use it as a base layer in dry rubs for grilled meats, fold it into bread and pizza dough for garlic breadsticks and flatbreads, or whisk it into vinaigrettes and creamy dressings where fine powder would cloud the texture. It rehydrates well in soups, stews, and braises, and it blends smoothly into compound butters and oil infusions. For baked applications, add it to savory scones, biscuits, and cheese straws where visible granules add both flavor and visual interest.

Preparation & Use

Measure granulated garlic directly from the container; no soaking or rehydration step is needed before adding to wet dishes. For dry rubs and seasoning blends, combine it with salt, pepper, paprika, and herbs, then apply evenly to protein surfaces. In soups and sauces, add early in cooking to allow full hydration and flavor release. A general substitution guide is roughly ¼ teaspoon of granulated garlic per fresh clove, though adjustments should be made to taste. Store the container sealed in a cool, dry place away from direct heat and sunlight to preserve potency.