Garlic Granules v Garlic Powder?

Jonny_Red

I've googled this and checked some cooking forums but I haven't been able to find a definitive answer so I thought I'd ask here.

My questions are...

What's the difference (other than price... granules are substantially cheaper it seems)?
Which is best to use for flavour?
How much of each of them should be used as a substitute for 1 clove of garlic?

Thanks in advance!


Jx

quintwins

i prefer proper garlic and it keeps ages, but when i used garlic powder i used a wee pinch just like i do with salt and it was fine

Pink.

Hi Johnny,

I prefer fresh garlic too, but find that garlic granules can be a decent alternative when I run out. I don't measure it, just tip a little in and add more to taste if I think it needs it, but then I never follow recipes and tend to just cook by eye.

This thread may help you:

What is a decent alternative for fresh garlic?

I'll add your thread to that one later to keep the replies together.

Pink

Alison_Funnell

I'd rather have no garlic than granules/powder, to be honest.

Buy a load of garlic, peel and crush it and freeze in icecube trays with water. One or two cloves per cube.

heretolearn_2

Powder and granules aren't great. You can buy tubes of garlic puree (look by the tomato puree) that are a lot better.

terra_ferma

Alison_Funnell wrote: »

I'd rather have no garlic than granules/powder, to be honest.

Buy a load of garlic, peel and crush it and freeze in icecube trays with water. One or two cloves per cube.

I heard garlic becomes too strong if frozen, is that true?
I use frozen herbs and they are quite strong, fresh ones are better, but same as garlic, so much was going to waste that I decided to freeze them instead. I'd like to freeze garlic too but thought it was too strong..?

wouldbeqaulitymoneysaver

I always use garlic puree, but own a garlic press so crushing own pink bulbs is an option. Personally I would not touch both with a barge pole unless I saw a convincing and viable use for it.

Alison_Funnell

terra_ferma wrote: »

I heard garlic becomes too strong if frozen, is that true?
I use frozen herbs and they are quite strong, fresh ones are better, but same as garlic, so much was going to waste that I decided to freeze them instead. I'd like to freeze garlic too but thought it was too strong..?

Not that I had noticed. We are garlic lovers though, so maybe any intensity in flavour would not be noticed much by us.

kezlou

I use both garlic powder and granules and to be honest fresh is better but powdered is great in a hurry. Or if your like me and your crushers broken and find chopping finely with a knife a total nightmare.

Downsides of garlic granules / powder:
If you leave the packet open, one bit of dampness strikes and voilà the contents start to clump together.
BUT if you keep in an air tight container its fine.

Upsides
You only need a small bit of garlic power to make the equivalent of a clove
Its cheaper
Normally on the packet itself it gives you the appropriate measurement for the intensity of the garlic.
Easier to add to a recipe once you've started cooking as the powder dissolves quicker.

HTH

motherkitty

I have used garlic granules for years as we don't use a lot of garlic and it convenient to use.
Have tried powder but much prefer the granules as I think the flavour is better. I keep it in a screw top jar so it doesn't really get lumpy.
You get used to how much you need to use, just sprinkle a little in and add more if you need to.

angeltreats

I hate garlic powder/granules, but love minced garlic. It comes in jars in the World Foods section (along with minced ginger which is also great stuff) and while it's not as nice as fresh garlic, it's fantastic when you're in a hurry and is cheaper than the stuff in the tubes. I think the brand I have is Rajah. You can also get jars of Lazy Garlic and similar which are more expensive but also good.