Garlic Semoule - 250g - Espig

Obtained through controlled dehydration and grinding of garlic, Espig’s semolina format stands out from fine powder due to its more stable granulometry, which is less prone to clumping and easier to measure by the gram. When heated, the semolina texture releases its aromatic compounds progressively, making it a particularly suitable base ingredient for long cooking and large-scale preparations.

In professional cooking, garlic semolina is directly incorporated into marinades for red meats, poultry, or fish, used in dry rubs before oven or grill cooking, and enhances tomato sauces, hot vinaigrettes, legume-based dishes, or stuffings. Its 250 g format is ideal for small restaurants or kitchens working with multiple open references simultaneously.

For high-turnover kitchens, the Garlic Semolina 1 kg Espig extends this reference in bulk format. For basic semolina, the Durum Wheat Semolina Le Renard 5 kg fine completes your range for Middle Eastern dishes and side preparations.