SMOKY GARLIC CRUNCH

Smoky Garlic Crunch keeps things beautifully simple: the ingredient list is smoked garlic, nothing more. That means the flavor is unmistakably garlic-forward, with an added smoky depth that makes familiar dishes feel new. It is not a barbecue seasoning or a salt blend; it is a versatile smoked garlic ingredient you can use wherever you would normally reach for garlic and want a more pronounced roasted, smoky character.

Fold it into softened butter for steak, shrimp or warm bread. Add it to roasted potatoes, mushrooms or vegetables, or stir it into pasta sauce, chili and soup. A small amount can give homemade aioli, creamy dips and marinades a welcome smoky edge. It is also a flavorful finishing touch for pizza or eggs when you want garlic to be part of the first bite.

With no salt added, you control the seasoning of the finished dish. If you want the garlic pieces to stay more distinct, add them near the end of cooking; if you want the flavor to meld, let them warm gently in butter or sauce. Avoid burning garlic over high heat.