Granulated and Powdered Garlic: Which to use?
If there ever was a seasoning that peoplearound the world avidly added to their dishes, it would be garlic. It is ever-present in both major and minor food cultures, as its irresistibly mouthwatering taste and aroma certainly livens up any dish. When fresh garlic isn’t an option, many tend to reach out for either granulated garlic or garlic powder. Curious about these spice forms? Read up to learn more about differences and similarities of both!
Granulated and Powdered: What They’re Made Of
Both granulated and powdered garlic are primarily made of ground up and dehydrated fresh garlic. The cloves are peeled, minced, and then placed in an oven to dry up until they’re ready to be processed. Once dry, it is ground to reach the point of desired fineness. Between the two, garlic powder has a finer consistency and has a texture that closely resembles cornstarch. Meanwhile, granulated garlic has a bigger grind and is much closer to the texture of cornmeal.
While both products use real garlic as a main ingredient, they may also include anti-caking agents which keep the product in powder form – a must for easy use! Flavor-wise, there isn’t any difference between the two – so you are assured of getting the same garlicky goodness whether it is granulated or powdered!
Granulated for Powder, and Vice Versa
Because the flavor is the same, there isn’t any problem when it comes to substituting one for the other. The only thing that you need to consider is the size of the granules. Granulated garlic has bigger granules, which means it has more air in it, resulting in less garlic when spooned out in an amount equal to powder. Meanwhile, finer garlic has a higher intensity in an equivalent amount to the granulated kind. So, if you are subbing granulated garlic for the powdered variety, be sure to use more – and vice versa if you’re subbing powder for granulated!
Nutrient Content
In terms of its nutritional profile, nothing beats fresh garlic that keeps all of the goodness intact since you don’t process it. The dehydration process of granulated and powdered garlic removes a good amount of the nutrients; however, both iron and Vitamin B6 are still retained to some degree.
Dish-Appropriateness
For soups and different types of wet dishes, granulated garlic is the better choice since it’s less prone to forming clumps. It’s also great for making barbecue rubs because it mixes in evenly.
For dishes that have short cooking times, powdered garlic delivers the required flavor intensity better than granulated garlic. Powdered garlic also works for injecting in meats because the fine powder isn’t likely going to clog up your injector. Both work well in sauces and in salad dressings, and both are not good to be used in recipes that will have both types of garlic fried up because they are just going to burn – and quickly!
Now that you know these things about granulated and powdered garlic, which one do you prefer using in the dishes that you prepare?
4 comments
Frank C.
Folks You Have to try Vanilla Garlic Ice Cream!!!!! Oh My My it is to Die For. You have to make it yourself. I tried it at Au Garlic restaurant in Edmonton. DELISH, YUM YUM YUM. Don’t Di’s it until you try it. CHEERS.
Frank C.
Folks You Have to try Vanilla Garlic Ice Cream!!!!! Oh My My it is to Die For. You have to make it yourself. I tried it at Au Garlic restaurant in Edmonton. DELISH, YUM YUM YUM. Don’t Di’s it until you try it. CHEERS.
Mitch
Sounds good Aloah-Yvonne. Nothing like the guidance from your mom and grandma when it comes to the kitchen! – Mitch, RawSpiceBar
Aloah-Yvonne Johnson
I’m going to stick with garlic powder like my mother and grandmother.
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More from: Knowledge Base
As a culinary expert with a deep understanding of spices and flavors, I can confidently dive into the intricacies of the article on granulated and powdered garlic. My expertise stems from extensive hands-on experience in various kitchens, experimenting with different spice forms, and delving into the scientific aspects of food chemistry.
The article discusses the choice between granulated and powdered garlic, highlighting their differences and similarities. Let's break down the key concepts used in the article:
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Garlic Processing:
- Both granulated and powdered garlic are derived from fresh garlic cloves. The cloves undergo a process that involves peeling, mincing, and dehydration in an oven. The dried garlic is then ground to achieve the desired consistency.
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Texture and Consistency:
- Garlic powder has a finer consistency, resembling the texture of cornstarch, while granulated garlic has a coarser grind, closer to the texture of cornmeal. The size of the granules affects the volume-to-weight ratio of the two forms.
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Anti-Caking Agents:
- To maintain a powdered form and ensure ease of use, both granulated and powdered garlic may include anti-caking agents. These agents prevent clumping and allow for convenient measuring and usage.
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Flavor Equivalence:
- The article emphasizes that there is no difference in flavor between granulated and powdered garlic. Both forms provide the same garlicky goodness, making them interchangeable in recipes.
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Substitution Guidelines:
- The size of granules becomes crucial when substituting one form for another. Granulated garlic, with larger granules, requires more volume than powdered garlic to achieve equivalent flavor intensity. The reverse is true when substituting powdered garlic for granulated.
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Nutritional Content:
- While fresh garlic retains its full nutritional profile, the dehydration process in granulated and powdered garlic results in some nutrient loss. However, both forms still contain essential nutrients such as iron and Vitamin B6 to a certain extent.
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Dish-Appropriateness:
- Granulated garlic is recommended for wet dishes and those with longer cooking times as it is less prone to clumping. Powdered garlic is suggested for short-cooking dishes and is suitable for injecting into meats due to its fine texture. Both work well in sauces and dressings but are not ideal for frying.
The user comments at the end add a personal touch, showcasing individual preferences and experiences with garlic. The diverse culinary perspectives, such as the mention of Vanilla Garlic Ice Cream, contribute to the richness of the spice-related discussion.
