Minced Garlic
This is the closest thing to fresh garlic , in my opinion. You can use it in sauces, soup. You can sauté it in oil, or even use it in salad dressing.
GARLIC is from the same family as onions, chives, leeks and shallots. It was given to Roman soldiers for courage before battle. Cooked GARLIC becomes sweeter and less sharp than fresh, but if it is allowed to brown it can become bitter. Its uses are numerous and its appeal universal. A small amount can help heighten the flavour of other foods.