Granulated Black Garlic

Meet Minced Black Garlic's versatile sibling! Same aged depth, same caramelized sweetness, but in a free-flowing granule that goes where minced can't.

The aging process does the same slow, low-heat work here: raw garlic mellows into something closer to miso than anything sharp, picking up notes of balsamic, molasses, and dried fruit along the way. The granule format means it disperses evenly in dry rubs, spice blends, and batters without adding moisture or clumping, and it holds up through long cooks without turning bitter.

Blend it into a dry brine for steak or lamb. Build it into a house rub or seasoning mix. Add it to aioli, compound butter, or a vinaigrette base. Finish roasted vegetables, fold into burger blends, or stir into a sauce that needs one more layer of something you can't quite name.

Flavour notes:

• Rich umami depth with molasses-like sweetness
• Hints of balsamic acidity and dried fig
• Mellow, rounded garlic finish (no sharp bite)