Granulated Garlic vs. Garlic Powder—and the Best Uses for Each

There are two main differences to note.

Garlic is one of the most popular spices across the world. In Italy, it’s used in pesto and tomato sauces. In Chinese cuisine, it’s a key ingredient in stir fries and noodle dishes. In Mexico, garlic is a must in recipes for birria and stews. You get the drill—most places have classic cultural recipes that call for some iteration of the bulbous vegetable.

Garlic’s popularity runs deep in the United States, too. Americans use a variety of different forms of garlic, including crushed, minced, powdered, etc. Chopping fresh garlic is what the pros would consider the best way to cook with garlic, but there are more convenient options for home chefs looking to save time. Frozen garlic cubes, garlic powder, garlic salt, and jars of minced garlic are all ready to go and require no prep. You may also come across granulated garlic in supermarkets, which is most similar to garlic powder, but the two aren’t exactly the same. Here’s what you need to know about granulated garlic vs. garlic powder.

Related: How to Store Garlic So It Stays Potent and Fresh

What Is Garlic Powder?

Garlic powder is dehydrated garlic that’s been milled into a fine consistency. The granules are small, giving them more surface area, and thus allowing for a more concentrated flavor than some other types of garlic. However, garlic powder isn’t as intense as fresh garlic—nothing really is.

Unlike fresh garlic that’s been chopped or minced, garlic powder is shelf-stable . Even after you open a bottle of garlic powder, it can last for many years if it’s stored in a cool, dry place, such as in an airtight food storage container in your pantry. Storing garlic powder in the refrigerator may also prolong its shelf life.

Another tip for extending the life of your garlic powder? Don’t sprinkle it directly over food you’re cooking on the stovetop. The rising steam can trap moisture in the garlic powder, causing it to clump and inevitably go bad quicker. Instead, use a spoon to scoop out some of the garlic powder and season your food that way.

What Is Granulated Garlic?

Granulated garlic is a spice that’s similar to garlic powder. Like garlic powder, granulated garlic is made from dehydrated garlic. So, it’s also shelf-stable and likely to last longer than fresh chopped or minced garlic. You can also store it similarly—in an airtight container in your pantry or fridge.

So, what’s the difference then? Like how coffee has different grind sizes, so does dehydrated garlic. Granulated garlic has a larger grind, which gives it a coarser texture. It’s not finely milled like garlic powder, so the granules of garlic are bigger in size. The texture of granulated garlic is often compared to cornmeal or sand.

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How to Use Garlic Powder

Many people have garlic powder on their spice rack because it’s convenient and easy to use. Using garlic powder is a cinch—use a measuring spoon and disperse it throughout your dish. You can also sprinkle garlic powder directly on your food, but this isn’t recommended for hot dishes because the steam can cause the spice to clump together and lose its freshness. Even though garlic powder isn’t as intense as fresh garlic, you don’t need a lot to get the job done. Many recipes call for as little as ⅛ or ¼ of a teaspoon of garlic powder.

You can add garlic powder to a variety of savory dishes, such as pasta sauces, stir fries, and roasted vegetables . It’s also a tasty seasoning for meat rubs and taco seasonings . Many recipes call for garlic powder— crispy potatoes , broccoli slaw , and corn ribs all use the handy spice. If you’re trying to eat more veggies, maybe jazz ‘em up with some garlic powder to make them tastier.

How to Use Granulated Garlic

You can use granulated garlic like you would garlic powder. There’s just one caveat—garlic powder has a more potent flavor, so if you want to substitute it for granulated garlic, use about double of what the recipe says. If you’re someone who’s sensitive to garlic, you may even prefer granulated garlic because it’s less intense.

There’s another pro to using granulated garlic—it’s less prone to clumps, so it absorbs better in liquid-heavy dishes like sauces and soups. This recipe for creamy enchilada soup calls for garlic powder, but you can swap it out for granulated garlic.

Are Granulated Garlic and Garlic Powder Interchangeable?

The granule size isn’t the only difference between granulated garlic and garlic powder. They both have that unmistakable garlic flavor, but at different strengths. Garlic powder has a more potent garlic flavor because the finely milled garlic granules are more exposed to the surrounding air. Granulated garlic, on the other hand, isn’t as potent because the granules are larger. This means you need to use more of it to get the same flavor intensity as garlic powder.

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Other than the granule size, there isn’t much difference between granulated and garlic powder. You can use them similarly and interchangeably. Just be sure to use the right ratio. If a recipe calls for garlic powder, use about double the amount of granulated garlic. When recipes call for granulated garlic, you can substitute garlic powder at about half the amount.

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