Garlic powder is one of the most-used spices in home cooking. Here's how to replace it — fresh or dried.
Garlic powder is made from dehydrated, finely ground garlic cloves. The drying and grinding process concentrates the garlic flavour compounds — primarily allicin and its derivatives — into a form that is shelf-stable, fast-dissolving, and consistent.
Garlic powder has a milder, slightly sweeter character than fresh garlic — the drying process reduces some of the sharp volatiles while concentrating the sweeter notes. It distributes evenly in dry rubs and spice blends and dissolves smoothly into sauces and marinades without the texture of fresh garlic.
Fresh garlic is more pungent and complex than powder — it has sharp, bright notes that mellow with cooking. For a dish where garlic is cooked into a sauce or braise, fresh garlic often produces a better result than powder. For dry rubs, powder is preferable.
Granulated garlic is the same product as garlic powder but ground more coarsely. It has a slightly crunchier texture and takes slightly longer to dissolve. Use approximately 1.5x the amount of granulated garlic when substituting for powder.
Roasted garlic is deeply caramelised and sweet — its sharp pungency is transformed into something mellow and complex. Excellent in mashed potatoes, dips, and sauces where a sweeter garlic note is welcome. Not suitable for dishes requiring fresh garlic's sharpness.
Asafoetida is a dried resin from a plant in the carrot family, used in Indian cooking as a substitute for garlic and onion in allium-free diets (including low-FODMAP). Raw, it has an intensely pungent, sulphurous smell — when cooked briefly in oil, it develops a flavour remarkably similar to cooked garlic and onion. Use a very small amount. *Must be bloomed in hot oil to develop flavour*
The FODMAP compounds in garlic are water-soluble — they do not transfer into oil. Garlic-infused oil provides garlic flavour without the FODMAP content, making it safe for those with IBS and FODMAP sensitivities.