Garlic Powder vs Granulated Garlic, What’s the Real Difference?
Garlic powder and granulated garlic are often treated as interchangeable, yet they’re not the same. Both begin as garlic that’s dried and ground, but the way the process finishes creates two very different results. The minor distinction in texture is enough to make the two seasonings behave like separate ingredients.
Here’s how.
Same Garlic, Different Grind
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The one true thing separating garlic powder and granulated garlic is their texture. This distinction is like the difference between fine sand on a beach and coarser, grainier sand. And it all starts with the grind. Garlic powder is usually milled to a soft, flour-like fineness that is concentrated and dense. A little goes a long way, and it blends easily into liquids. Granulated garlic is instead ground to grains about the size of fine sand, which release flavor more slowly and can handle heat. That’s why a teaspoon of powder usually equals about two teaspoons of granulated garlic in recipes.
A Deeper Look At Granulated Garlic
Granulated garlic is perfect when you want a hint of garlic flavor without it overpowering the dish. The coarser granules need some time to absorb liquid and fully release their flavor. This makes them a great choice for dishes that cook slowly, like stews, marinades, and sauces that simmer for a long time. The granules hold up well and slowly infuse the dish with a more subtle, layered taste.
The texture of granulated garlic also makes it ideal for dry applications. The larger particles stick better to meats and vegetables. It’s a go-to choice for spice rubs, where you want the seasoning to stay put on the surface of chicken, steak, or roasted potatoes. The granules are also less prone to clumping when you sprinkle them over steaming food.
A Deeper Look At Garlic Powder
Garlic powder has a more concentrated flavor than granulated garlic. This is a direct result of its fine texture. A greater surface area means it dissolves almost instantly in liquids. This makes garlic powder a reliable choice for smooth sauces, salad dressings, and marinades where you don’t want any noticeable grit. It blends seamlessly into the background. You can use it to season popcorn or chips.
However, a word of caution is useful. A dish that cooks for a long time may lose some of the potent garlic powder flavor. It’s best used in recipes that don’t have an extended cooking time or for seasoning food just before serving.
How to Substitute One for the Other
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It is possible to swap garlic powder and granulated garlic. A simple ratio is your best friend here. Since garlic powder has a more concentrated flavor, you should use about half as much of it as you would granulated garlic. So, a recipe calling for one teaspoon of granulated garlic needs only half a teaspoon of garlic powder.
For the reverse substitution, a recipe that calls for one teaspoon of garlic powder would need two teaspoons of granulated garlic. This is because you need more of the larger granules to get the same flavor intensity.
There is also a quick tip for the home cook starting from scratch: about one fresh garlic clove is equal to an eighth of a teaspoon of garlic powder or a quarter of a teaspoon of granulated garlic.