Premium Granulated Garlic – Ajo Granulado, Coarse Grind for Rubs, Dry Blends & Shakers

Granulated Garlic (Ajo Granulado)

Coarse, free-flowing granulated garlic with a sandy texture — built for dry rubs, spice blends, shakers and slow cooking.

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Save money — bought direct from the importer & farmer. Premium quality at a fair price, straight from the source.

Granulated vs. Powder — Which One Do I Want?

This is the granulated one. Think of the texture of fine sea salt or coarse sand. Because the particles are larger, it flows freely and does not cake — it will not clog a shaker, and it releases its flavor gradually as it cooks.

If you want a flour-fine grind that vanishes instantly into a liquid, you want our Garlic Powder (Ajo en Polvo) instead.

Nutritional Benefits

Granulated garlic is simply dehydrated garlic, coarsely milled — nothing added. It is fat-free, naturally low in sodium, and carries the sulfur compounds garlic is known for. Gluten-free, plant-based and vegan.

How to Use

Best for dry applications. Dry rubs for brisket, carne asada and ribs; all-purpose shaker blends; garlic bread butter; popcorn and fry seasoning; brines and pickles.

Add it early. The coarse grain needs a few minutes of heat or moisture to bloom, so stir it in at the start of a braise, soup or marinade rather than at the end.

Measuring: granulated is less concentrated by volume than powder — use roughly 1½ teaspoons of granulated for every 1 teaspoon of powder a recipe calls for.

Recipes

All-Purpose Shaker Blend: Granulated garlic, kosher salt, granulated onion, paprika and cracked pepper. It will not clump in the jar.

Carne Asada Dry Rub: Granulated garlic, Mexican oregano, cumin, chili powder and salt — massaged in dry, an hour before the grill.

Garlic Butter for Bread: Warm the granulated garlic in melted butter for two minutes so the grains soften and perfume the fat.

FAQ

What is the difference between granulated garlic and garlic powder? Only the grind. Granulated is coarse and sandy, flows freely, and blooms slowly — ideal for rubs and shakers. Powder is flour-fine and dissolves on contact — ideal for sauces and dressings. Same garlic, different jobs.

Will it clump in my shaker? No. The coarse grind is exactly why granulated is the standard choice for shaker blends and commercial spice mixes.

Can I substitute it for garlic powder? Yes, using about 1½ times as much, and giving it a little longer to hydrate.

How should I store it? Sealed, away from heat, light and moisture, to protect the aroma.

Is it gluten-free and vegan? Yes. Pure dehydrated garlic — gluten-free, plant-based and vegan.

Shipping Anywhere in the USA. Choose your size above and keep real granulated garlic in every rub you make.