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Ingredient

garlic powder

See also: garlic

Dehydrated garlic ground into a fine powder -- a shelf-stable way to add garlic flavor to dry rubs, spice blends, and sauces without the moisture, texture, or sharp raw bite of fresh garlic. Much more concentrated by volume than fresh garlic, so it's easy to over-season with it.

Buying guidance

Check for granulated garlic on the same shelf -- it's coarser and dissolves less evenly, so the two aren't identical even though labels sometimes blur the line. Smell before committing to a large container: garlic powder loses its punch faster than whole spices and can taste dusty and flat within a year of opening.

Substitutions

  • Granulated garlic -- coarser texture, similar flavor; roughly interchangeable by volume.
  • Fresh minced garlic, sauteed first -- adds moisture and a rounder flavor; not a direct swap in a dry rub, since it won't distribute or adhere the same way.
  • Garlic paste -- wetter and more concentrated; use less and expect it to add some moisture.

Tips & common mistakes

Garlic powder and garlic salt sit side by side on the shelf and look alike, but garlic salt is mostly salt with a little garlic mixed in -- grabbing the wrong one will oversalt a dish while barely adding garlic flavor.

Storage

It clumps and hardens readily if any moisture gets in, more so than many other ground spices -- keep the lid on tight and never shake it directly over a steaming pot, since that alone is enough humidity to crust the top layer solid.

Used in 24 recipes