It’s a pretty subtle cooked flavor. As is the onion,
but it’s far more noticeable with the onion. And the flavor of cooked garlic varies heavily by how large the pieces are when cooked. I don’t think even the better garlic powders I’ve used aren’t particularly high quality. I imagine you could make very good stuff if you dehydrated at higher temps with whole cloves.
But that doesn’t make it bad. It still has its uses. Dry rubs and cures where adding fresh can Fuck up pellicle formation and smoke adhesion as an example. Anywhere you want to sneak a little umami and garlic flavor without it being super apparent or resorting to msg. I know several chefs who swear by dried garlic for any time they’re cooking Italian sausage. The added umami from the powder makes the sausage tastes more like sausage, in a way fresh can’t. And the small amount used give you a bit of garlic without it taking over the way fresh can. Long cooked stuff it can give you garlic flavor that’s evenly distributed without little tiny garlic chunks turning up. And so forth.
Seems to work best in small amounts and or in combination with onion powder.
I have found spices in my mom’s cabinet that are so old they do not have barcodes. I know that some of them, those with green distinctive caps, she’s had since I was very young, perhaps dating back to the late 50s-early 60s. Go mom!
I think I know which spice bottles you mean. Something like an olive green cap, with the gold labels on the front? I can’t remember, but maybe it was Durkee?
There are two extra words in your salt I think, and those differentiate it from just plain black salt, which is a south asian salt - and quite… unique.
Nope. Have packed mom up for a move twice in the past few years single-handed and smartened up the second time around. I checked the spices for contents and duplicates. Marjoram no; basil, oy vey!
oh yeah, Kala Namak. have never tasted/smelled that, it’s supposed to be quite sulfurous? it looks quite similar to regular Himalayan salt (it’s pink not black), I have some of that too and it tastes/smells no different to regular salt. the Icelandic stuff is actually black, contains activated charcoal.
I cleaned out my pack-rat mother’s kitchen a few years back and was surprised to see she still had a couple hanging around. It had to have been something rare and exotic or it would have already been consumed. She went through bay leaves and fennel like nobody’s business.
