Garlic powder is one of those pantry staples that I always have on hand. Whether I’m whipping up a quick weeknight meal or adding a little extra punch to a marinade, garlic powder often finds its way into my recipes. Though it may not have the same sharp intensity as fresh garlic, garlic powder offers convenience and a mellow, savory flavor that compliments almost any dish.
However, garlic powder is just one form of dried garlic. There’s also granulated garlic and dehydrated garlic, each with its own unique properties. If you’re like me, you may have found yourself standing in the spice aisle, wondering what the difference is between these forms of garlic and when to use each. Let’s dive into the world of dried garlic and explore how and when to use these versatile ingredients!
Garlic Powder: Your Go-To for Smooth Seasoning
Garlic powder is made by grinding dehydrated garlic into a very fine powder. It has a smooth, almost dusty texture that dissolves easily, which makes it perfect for recipes where you want garlic flavor but without any noticeable texture. It’s a great choice for spice rubs, sauces, and soups because it distributes evenly throughout the dish.
I often use garlic powder in dry spice blends. For example, when I’m seasoning meat for a barbecue or roasting vegetables, I like how the garlic powder mixes seamlessly with other spices like paprika, cumin, and oregano. It also works well in liquids, like salad dressings or marinades, where the fine powder dissolves easily and spreads that savory garlic flavor without any clumping.
Granulated Garlic: The Texture-Friendly Alternative
Granulated garlic is similar to garlic powder, but with a coarser grind. It has a sandy texture, and because the granules are larger, they don’t dissolve as quickly as the powder. This makes granulated garlic a good choice for recipes where you want the garlic to be more present, both in flavor and in texture.
I often use granulated garlic in recipes where I want a little more substance, like in spice rubs for roasted meats, where the coarser texture holds up well under heat. It’s also ideal for sprinkling over pizza, pasta, or garlic bread, where you want a bold garlic flavor that lingers on your taste buds.
Dehydrated Garlic: A Flavorful Boost for Longer Cooks
Dehydrated garlic comes in the form of flakes or small chunks and has the most texture of the three. It’s essentially dried minced garlic, and when rehydrated, it releases a flavor closer to fresh garlic than either powder or granulated garlic. Dehydrated garlic is great in soups, stews, and slow-cooked dishes where the moisture and long cooking times allow the garlic to rehydrate and release its flavor gradually.
I find myself reaching for dehydrated garlic when I’m making chili, braises, or any slow-simmered dish where I want the garlic flavor to develop slowly over time. Since the garlic rehydrates in the cooking liquid, it’s also a good option for dishes like casseroles or roasted vegetables where there’s enough moisture to soften the garlic as it cooks.
Top Brands of Garlic Powder
When it comes to choosing garlic powder, not all brands are created equal. Over the years, I’ve tried several, and there are a few that stand out for their flavor and quality:
- McCormick Garlic Powder: A staple in many kitchens, McCormick’s garlic powder has a consistent, fine texture and a robust garlic flavor. It’s widely available in most grocery stores, making it a reliable go-to for everyday cooking.
- Badia Garlic Powder: Badia offers a more budget-friendly option, but don’t let the lower price fool you. This garlic powder has a strong aroma and flavor, perfect for anyone who uses garlic powder frequently in their cooking.
- Spice Islands Garlic Powder: Known for their premium-quality spices, Spice Islands offers a garlic powder that is fresh-tasting with a slightly more pronounced flavor. If you’re looking for a high-quality garlic powder, this is a great option to try.
- 365 by Whole Foods Market Organic Garlic Powder: If organic ingredients are important to you, Whole Foods’ 365 brand offers a great organic garlic powder. It has a clean, pure garlic flavor and is a great choice for those who want to avoid additives or preservatives.
When to Use Each Type of Garlic
– Garlic Powder: Ideal for dishes where you want a smooth consistency, like soups, sauces, and spice blends.
– Granulated Garlic: Best for recipes where you want more texture or a bolder garlic flavor, such as dry rubs, pizza, or garlic bread.
– Dehydrated Garlic: Perfect for slow-cooked dishes where the garlic has time to rehydrate, such as stews, chili, or braises.
What’s Next: The World of Fresh Garlic
Dehydrated Garlic Herb Butter
Ingredients:
1 cup unsalted butter, softened
2 tablespoons dehydrated garlic
1 tablespoon dried parsley
1 teaspoon dried thyme
1/2 teaspoon dried rosemary (optional, crushed)
1/2 teaspoon onion powder
Salt to taste (about 1/2 teaspoon)
Freshly ground black pepper to taste (optional)
Instructions:
Combine Ingredients: In a medium bowl, combine the softened butter with dehydrated garlic, dried parsley, dried thyme, dried rosemary (if using), onion powder, salt, and black pepper.
Mix Well: Use a spatula or a spoon to mix everything together until the herbs and garlic are evenly distributed throughout the butter.
Chill: Transfer the herb butter to a piece of plastic wrap or parchment paper. Shape it into a log and wrap it tightly. Chill in the refrigerator for at least 1 hour to allow the flavors to meld.
Serve: Once chilled, the herb butter is ready to use. Slice off as much as you need and spread it on bread, melt it over vegetables, or use it to season meats.
Store: Keep the remaining butter wrapped in the refrigerator for up to 2 weeks, or freeze it for up to 3 months.