GROUND GARLIC

Uses: It is a fundamental component in many types of cusine and regions, including eastern Asia, south Asia, Southeast Asia, the Middle East of Asia, northern Africa, southern Europe, and parts of South and Central America. It's parchment-like skin is much like onion's skin and is typically removed before using eader in raw or cooked form. In some cuisine, the young bulbs are pickled for 3–6 weeks in a mixture of sugar, salt, and spices. In eastern Europe, the shoots are pickled and eaten as an appetizer. Garlic powder has a different taste than fresh garlic, if used as a substitute for fresh garlic, 1/4 teaspoon of garlic powder is equivalent to one clove of garlic.