When to Use Fresh Garlic Vs. Garlic Powder

Garlic tips
Photo by Matthew Pilachowski on Unsplash

When you open your pantry to cook something, it’s not unlikely that you’ve got both garlic powder and whole cloves staring back at you. Garlic is one of the most prolific kitchen items, showing up in most savory recipes. It’s certainly easier to throw in some garlic powder than to mince up cloves, but when is this a good idea? Powder has a less intense flavor, but there are times when it’s the better option.

Less Burning

Garlic powder doesn’t burn as quickly as fresh garlic, which means it’s actually the better option for when you’ll be cooking something dry for a long time. For example, mixing some in with roasted veggies or spreading it over garlic bread will work better than minced garlic, which might burn in the oven and affect the taste of your dish.

Better Distribution

The other good reason to use garlic powder is if you want to evenly distribute garlic flavor throughout a dish. It’ll do a better job as a rub or coating for a meat, for example, or mixed into a soup or stew where you don’t need the flavor to be very strong. Since it’s made of smaller granules than you’d be able to chop, the flavor is spread out more evenly.

Fresh Garlic

In more or less every other situation, you’ll probably want to use garlic that you mince or grate yourself. The flavor will be fresher and more noticeable too, and will permeate what you’re cooking more effectively.