Out of Garlic powder, one case
How to substitute fresh garlic for garlic powder
4 options, ranked, with the exact amount
Use Fresh garlic, minced
2 cloves for every ¼ tsp of garlic powder
Use 1 medium clove of fresh garlic, minced, for each 1/8 teaspoon of garlic powder: 2 cloves for ¼ teaspoon and 4 for ½ teaspoon. Fresh garlic is sharper and wetter and it burns faster, so cook it in the fat for 30 to 60 seconds instead of sprinkling it in. It does not work in dry rubs, spice blends or breading, where the seasoning has to stay dry and spread evenly.
- Verdict —
- Tweak it
- The tweak —
- Mince or grate it fine and cook it in oil or butter over medium heat for 30 to 60 seconds, until fragrant, before the liquid goes in.
- Best for —
- soups, stews and sauces
- Pantry —
- Likely in your cupboard
One casethe full garlic powder card
Every option, one card
Ranked| # | Substitute | Instead of ¼ tsp garlic powder | Verdict |
|---|---|---|---|
| 1 | Fresh garlic, mincedsoups, stews and sauces | 2 clovesTweak it | Tweak it |
| 2 | Jarred minced garliccooked sauces and soups | 1 tspTweak it | Tweak it |
| 3 | Granulated garlicdry rubs and spice blends | ½ tspWorks | Works |
| 4 | Garlic saltsavory dishes that would be salted anyway | 1 tspTweak it | Tweak it |
| Not a swap | Fresh garlic in a dry rub or spice blend | not a swapNot for this | Not for this |
Fresh garlic, minced
sharper and fresher; sweeter once cooked
A fresh clove has a sharper, brighter flavor than the powder and brings moisture with it. One medium clove does the work of 1/8 tsp of powder.
- Best for
- soups, stews and sauces, sautes and stir-fries, marinades and dressings
- Prep
- Mince or grate it fine and cook it in oil or butter over medium heat for 30 to 60 seconds, until fragrant, before the liquid goes in.
- Suits
- vegan
- Where it fails
- Dry mixes, and long high-heat cooking on the surface of food, where the bits scorch and turn bitter.
A medium clove is about ½ tsp minced. Count a very large clove as two.
Jarred minced garlic
milder, with a faint tang
Chopped garlic packed in water or oil. It is milder than a fresh clove and slightly sour from the acid it is packed with.
- Best for
- cooked sauces and soups, weeknight cooking with no chopping
- Prep
- Use ½ tsp for each 1/8 tsp of powder, drain off the liquid, and cook it briefly in the fat.
- Suits
- vegan
- Where it fails
- Raw uses such as dressings and garlic butter, where the sour note shows. Not for dry mixes.
Granulated garlic
the same as garlic powder
Dried garlic in a coarser grind than powder. It is dry, so it does everything the powder does.
- Best for
- dry rubs and spice blends, breading and seasoned flour, sprinkling on popcorn or garlic bread
- Prep
- Use twice the volume of the powder; the coarser grains pack less tightly.
- Suits
- vegan
- Where it fails
- Nothing specific. In a smooth sauce it takes a minute longer to dissolve.
Garlic salt
the same garlic flavor, with salt
Garlic powder mixed with salt, about 1 part garlic to 3 parts salt.
- Best for
- savory dishes that would be salted anyway, rubs and seasoned flour, with the salt reduced
- Prep
- Cut the salt in the recipe by ¾ tsp for each teaspoon of garlic salt.
- Where it fails
- Recipes that do not have ¾ tsp of salt to take out. Do not add extra for more garlic flavor, or the dish is too salty.
Fresh garlic in a dry rub or spice blend
Rubs, seasoning mixes, breading and anything sprinkled from a jar call for garlic powder because it is dry.
- Best for
- nothing in this case
- Suits
- vegan
- Where it fails
- Fresh garlic makes the mix wet and clumpy, burns on a grill or under a broiler, and spoils: a blend with fresh garlic in it cannot be kept in the pantry. Use granulated garlic or garlic salt there.
Tips for substituting garlic powder
5 tips- The count: 1/8 tsp powder = 1 clove, ¼ tsp = 2 cloves, ½ tsp = 4 cloves, 1 tsp = 8 cloves.
- For 1 tsp of powder or more, start with half the clove count and taste. A lot of fresh garlic gets sharp faster than the same amount of powder does.
- Fresh garlic burns in under a minute over high heat. Add it after the onions have softened, not before.
- For marinades and dressings, grate the clove on a fine grater so there are no chunks, and expect a stronger raw-garlic bite.
- Garlic mashed into butter or covered in oil belongs in the refrigerator and should be used within a few days. Do not keep it at room temperature.
Questions
4 questionsHow many cloves of garlic equal 1 teaspoon of garlic powder?
About 8 medium cloves, at 1 clove per 1/8 teaspoon. That is a lot of fresh garlic in one dish, so start with 4, taste, and add more if you want it.
Can I use fresh garlic in a dry rub?
Not in a rub you want to keep dry or store. Fresh garlic turns it into a paste and burns on the grill. If you are cooking right away at moderate heat, a wet rub with minced garlic works; for high heat or for a mix to keep, use granulated garlic.
Is fresh garlic stronger than garlic powder?
In amount they are matched at 1 clove to 1/8 teaspoon, but they taste different. Fresh garlic is sharp and pungent, especially raw. Garlic powder is rounder and a little sweet, and it spreads more evenly through a dish.
Can I use jarred minced garlic in place of garlic powder?
Yes: ½ teaspoon of jarred minced garlic for each 1/8 teaspoon of garlic powder, which is 1 teaspoon per ¼ teaspoon. Drain it and cook it briefly. It is milder than fresh garlic and not suited to dry mixes.