When roasted, garlic goes from a sharp, hot condiment into one that’s deep, rich, toasty and slightly sweet. What a transformation! Add roasted garlic to soups, stews, salad dressings, rubs, marinades—anywhere you’d use raw or dried garlic. The result will be a mellower, earthier garlic flavor. It’s a foolproof way to give your favorite recipes new life. You’ll know it’s McCormick roasted garlic powder if it smells like a sweeter, caramelized version of regular garlic powder.
Q: If I don’t have roasted garlic on hand, what makes a good substitute?
A: You can use regular garlic powder, although it won’t have that rich, sweet flavor. Or you can toast garlic powder in a dry pan over medium heat for just a moment or two to bring out deeper flavor. Roasted fresh garlic is another solution. Use one tablespoon for each teaspoon of dried roasted garlic.
What a two-faced vegetable that garlic is! When raw, it brings sharp, biting heat to the table. Delicious, yes, but sometimes overpowering. When roasted—slowly and gently—garlic turns sweet, mellow and rich. It’s a stunning—and delicious—transformation.
McCormick roasted garlic powder begins with whole heads quality raw garlic grown in rich soil with plenty of sunshine. We remove the papery husk and dry the garlic cloves before slow-roasting and grinding them. It’s a complex process that requires great attention to detail. But it’s worth it! When you taste the results—toasty, rich, deep-roasted garlic flavor—we think you’ll agree.