Badia Garlic Powder Spice, 5.5 oz
Ground dehydrated garlic for rubs, sauces, and quick seasoning. Concentrated garlic flavor in shelf-stable form, ready when fresh cloves would burn, clump, or take too long to break down.
Common Uses
Build dry rubs for steak, ribs, pork shoulder, and wings. Season burger patties, meatballs, and meatloaf evenly throughout. Stir into Caesar dressing, ranch, marinara, and garlic butter for bread and shrimp scampi. Mix into breading for fried chicken, schnitzel, and onion rings. Sprinkle into mashed potatoes, roasted vegetables, and popcorn. Add to taco meat, chili, and stir-fry sauces for backbone.
Pantry Role
The garlic workhorse for any application where fresh isn't going in. Lives in nearly every homemade rub, seasoning blend, and weeknight dredge.
Pro Tip
Garlic powder burns fast and turns bitter in dry, high-heat pans. When using it in a rub for searing or grilling, coat the meat with oil first — the fat shields the powder long enough to develop into a savory crust instead of scorching on contact.
Ships from Doral, FL.
Original: $4.20
-65%$4.20
$1.47Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Ground dehydrated garlic for rubs, sauces, and quick seasoning. Concentrated garlic flavor in shelf-stable form, ready when fresh cloves would burn, clump, or take too long to break down.
Common Uses
Build dry rubs for steak, ribs, pork shoulder, and wings. Season burger patties, meatballs, and meatloaf evenly throughout. Stir into Caesar dressing, ranch, marinara, and garlic butter for bread and shrimp scampi. Mix into breading for fried chicken, schnitzel, and onion rings. Sprinkle into mashed potatoes, roasted vegetables, and popcorn. Add to taco meat, chili, and stir-fry sauces for backbone.
Pantry Role
The garlic workhorse for any application where fresh isn't going in. Lives in nearly every homemade rub, seasoning blend, and weeknight dredge.
Pro Tip
Garlic powder burns fast and turns bitter in dry, high-heat pans. When using it in a rub for searing or grilling, coat the meat with oil first — the fat shields the powder long enough to develop into a savory crust instead of scorching on contact.
Ships from Doral, FL.
