Garlic Powder

Garlic (Allium sativumis) is a member of the lily family. Garlic grows in a bulb that consists of a number of cloves held together layers of skin. Almost every cuisine uses garlic. It is indispensible in Chinese, Italian, and Mexican foods. Besides tasting great, garlic's good for you, too. Researchers believe that garlic can bolster the immune system, lower blood pressure and prevent heart disease. Garlic Powder provides the flavor, but not the texture, of fresh garlic when added to most foods.... View Full Description

800-696	Garlic Powder - 3.00 oz. jar	$3.50	QTY:	Add to Cart
800-697	Garlic Powder - 9.00 oz. jar	$5.75	QTY:	Add to Cart
800-980	Garlic Powder - 16.00 oz. pouch	$6.95	QTY:	Add to Cart

Garlic, Granulated

Almost every cuisine uses garlic. It is indispensible in Chinese, Italian, and Mexican foods. Besides tasting great, garlic's good for you, too. Researchers believe that garlic can bolster the immune system, lower blood pressure and prevent heart disease.

Granulated Garlic, like garlic powder, provides the flavor, but not the texture, of fresh garlic. It is approximatley one-half the strength of garlic powder and disperses well in most liquids. One-quarter teaspoon of granulated garlic is equivalent to one clove of fresh garlic.

801 -685	Garlic Granulated - 3.25 oz. jar	$2.95	QTY:	Add to Cart
801 -686	Garlic Granulated - 10.00 oz. jar	$5.75	QTY:	Add to Cart

Garlic Minced or Garlic Flakes

Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Gread Pyramid at Giza, about 2600 BC. Greek athletes ate it to build their strength. Garlic came to the Western Hemisphere with some of the first European explorers, and its use spread rapidly. In the United States it was first cultivated in New Orleans by French settlers. Missionaries brought it to California, where it is grown today. ... View Full Description

802-698	Garlic Minced - 3.00 oz. jar	$3.50	QTY:	Add to Cart
802-699	Galric Minced - 10.00 oz jar	$5.75	QTY:	Add to Cart

Garlic Salt

Silver Cloud's Garlic Salt is a blend of premium ground garlic with sea salt and parsley. It can be used to enhance the flavor of chicken, fish, steaks and chops. Sprinkle it on hamburgers and meatloaf as well as sliced tomatoes, salad and vegetables. Great for homemade garlic bread and as a seasoning for popcorn. ... View Full Description

803-849	Garlic Salt - 4.00 oz. jar	$3.95	QTY:	Add to Cart
803-850	Garlic Salt - 16.00 oz. jar	$6.35	QTY:	Add to Cart
803-851	Garlic Salt - 5.00 lb. pouch	$25.75	QTY:	Add to Cart

Onion, Granulated

Granulated Onion is a free-flowing coarse powder, which resembles cornmeal or granulated sugar in size. The flavor of granulated onion is similar to garlic, but much milder and sweeter. Granulated onion can be used to replace finely chopped onions in any recipe. Use when your out of fresh onions or when you need to save time and want to avoid the mess of chopping an onion.... View Full Description

804-694	Onion, Granulated - 2.75 oz. jar	$3.50	QTY:	Add to Cart
804-695	Onion, Granulated - 9.00 oz. jar	$5.75	QTY:	Add to Cart

Onion, Minced

Like chopped onions, minced onions can be used to replace fresh onions. Use them when you are out of fresh onions or when you need to save time and want to avoid the mess of chopping onions. Minced onion are smaller than the chopped and are typically used in meat dishes and sauces to replace finely chopped onions. ... View Full Description

805-690	Onion, Minced- 2.00 oz. jar	$3.00	QTY:	Add to Cart
805-691	Onion, Minced - 6.50 oz. jar	$4.95	QTY:	Add to Cart

Onion Flakes, Chopped

While they lack some of the pungency of fresh onions, chopped onion flakes are very convenient. Use them when you are out of fresh onions or when you need to save time and want to avoid the mess of chopping onions. The flavor of these onion flakes is so good, nobody will be the wiser. You can use them as is or reconstitute them in water. To reconstitute, soak in water for 15 minutes. Drain any excess liquid and use the onions as you would fresh. ... View Full Description

806-692	Onion Flakes, Chopped- 1.75 oz. jar	$3.25	QTY:	Add to Cart
806-693	Onion Flakes, Chopped - 6.50 oz. jar	$5.50	QTY:	Add to Cart

Onion Salt, Fancy

Our Fancy Onion Salt is an all purpose seasoning. It can be used on poultry, meat, fish, vegetables, bread, bagels and hamburgers. Unlike most onion salts, our product contains dill weed. The fresh, green flavor of the dill enhances the onion without overpowering. ... View Full Description

807-852	Onion Salt, Fancy 4.00 oz. jar	$4.10	QTY:	Add to Cart
807-853	Onion Salt, Fancy - 16.00 oz. jar	$6.75	QTY:	Add to Cart

Shallots

While the term shallot is used to describe two different species of allium, most consider the French grey or griselle (Allium oschaninii) as the true shallot. Wild to central Asia, this relative of the onion grows in clusters and is sectioned like garlic. First introduced to Europe by knights returning from the Middle East during the Crusades, shallots are a popular ingredient in French cooking. The flavor of shallots is often described as a cross between onion and garlic.

Shallots can be used in all beef, veal, fish and poultry recipes in lieu of onion or garlic. They are also excellent in sauted spinach, potatoes and beets.

808-973	Shallots - 0.50 oz. jar	$5.50	QTY:	Add to Cart
808-974	Shallots - 1.50 oz. jar	$7.50	QTY:	Add to Cart
808-975	Shallots - 16.00 oz. pouch	$45.96	QTY:	Add to Cart

Onion

The onion (Allium cepa) is one of the oldest and most important of all vegetables.  The genus Allium, with about 1250 species, is one of the largest plant genera in the world. Its exact origins are unknown, but it is thought to have originated in either Afghanistan or Iran.  Depending on the variety, an onion can be sharp, spicy, tangy and pungent or mild and sweet.

In Canaanite Bronze Age settlements, traces of onions were found alongside fig and dates dating back to 5000 BC.  The slaves who built the pyramids were partially reimbursed for their labor with onions, garlic and radishes.  The Ancient Egyptians worshipped onions believing their spherical shape and concentric rings symbolized eternal life. They believed the strong scent of onions would bring breath back to the dead and traces of onions were found in the eye sockets of Ramses IV.

In ancient Greece, athletes ate large quantities of onion because it was believed that it would lighten the balance of blood. Roman gladiators were rubbed down with onion to firm up their muscles. During the Middle Ages onions were so valuable that people would pay their rent  and give them as gifts.

The advent of convenience foods late in this century greatly increased the demand for onions, especially dehydrated onions.  During World War II, the armed forces required huge quantities of granulated, chopped and sliced onions for use in prepared meals and the cultivation and processing of onions exploded.  After the war, civilians generally accepted onions and the demand did not abate.  Today, onions are found in a bewildering array of recipes they are probably the most widely used spice for flavoring food. 

Due to the ease with which, onions are propagated, transported and stored, they are readily available in fresh, frozen, canned, pickled, powdered, and dehydrated forms. Onions are rarely eaten on their own, but are usually a food ingredient. In most foods, onions are chopped, sliced or powdered.     

Garlic

Garlic (Allium sativum) is a species of onion and a close relative of the shallot, leek and the chive.  A small, hardy bulbous perennial plant, it has been used throughout recorded history for both culinary and medicinal purposes. Ancient Romans believed garlic has magical properties and sailors carried cloves of garlic with them to prevent shipwrecks.  Medieval physicians used garlic as a disinfectant and a cure for numerous illnesses. 

Garlic is thought to have originated in Western Asia.  It grows wild in Egypt, Italy and most of the countries surrounding the Mediterranean basin.  Garlic has a characteristic pungent and spicy flavor that mellows and sweetens considerably when cooked.  It is almost odorless until it is bruised or cut, at which time an enzymatic reaction occurs that produces Allyl Disulfide.  While related to onion, garlic has a much harsher flavor and aroma.   

A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. The leaves, stems (scape) and flowers (bulbils) on the head (spathe) are also edible and most often consumed while immature and still tender.  The papery, protective layers of 'skin' over the bulb are the only parts of the plant not generally consumed. 

Like onion, garlic is not generally eaten on its own, but is typically a food ingredient.  The flavor of garlic enhances most foods and it is used to season meat, poultry, seafood and vegetable dishes in Indian, Oriental and most Mediterranean cuisines.   

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