Garlic bulb semolina – Allium sativum

Garlic semolina is made from peeled garlic cloves, dried at low temperatures, and then ground into medium-sized grains. It's ideal for stews, dry marinades, and even homemade preparations such as flavored salts and dry culinary mixes.

Description

A plant in the Amaryllidaceae family, garlic is cultivated all over the world. In semolina form, it takes on a beige to light yellow grainy texture with a powerful aroma. Unlike powder, semolina releases its flavor more gradually during cooking.

Nomenclature

• Common names: Garlic, cultivated garlic
• Latin name: Allium sativum
• Family: Amaryllidaceae
• Part used: Bulb
• Form: Semolina (dry granules)
• Origin: Central Asia, Mediterranean, cultivated globally
• English name: Garlic granules
• German name: Knoblauchgranulat
• Name in Spanish: Ajo granulado
• Name in Italian: Aglio granulare
• Name in Arabic: ثوم مجفف خشن (Thoum Mujafaf Khashin)

Main virtues

Garlic powder retains its intense aromatic properties, making it a popular addition to dishes without the need for fresh garlic. It can be used in sauces, spice pastes, or incorporated into dry mixes for culinary or craft use.

Main constituents

Sulfur compounds (allicin, diallyl disulfide), enzymes, flavonoids, polysaccharides.

Use and dosage

• Seasoning: ½ to 1 teaspoon depending on the quantity of preparation.
• Storage: ideal format for long-term storage without loss of aroma.
• Blends: used in compositions of dry spices, aromatic salts, or infused oils.

Precautions, side effects and contraindications

• Strong aroma: use sparingly.
• May brown if cooked too quickly – add gently or at the end of cooking.
• Store in an airtight container, away from moisture.

History and origin

Used since ancient times for its flavor and traditional uses, garlic has spanned civilizations. Semolina is a modern, practical form, inherited from preservation methods developed in the Middle Ages for travel or garrison cooking.

Miscellaneous information

• Storage: dry, away from air and light.
• Packaging: resealable kraft bag or opaque glass jar.
• Appearance: dry granules, beige to pale yellow.
• Odor: sulfurous, intense, characteristic of dried fresh garlic.

Sources and references

• FAO – Aromatic and Condiment Crops
• Pl@ntUse – https://uses.plantnet-project.org
• Mediterranean culinary traditions
• Ancient and Culinary Oriental Texts

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