Garlic chives, an herb with a garlicky flavor, are an obvious substitute, but here are other herbs and spices you may find useful:

Garlic salt can be used in the same ways garlic powder can be, just remember that it adds extra salt to a recipe as well.

Garlic powder. It’s not an exact flavor comp, but you can use half the amount of garlic powder in place of onion powder. Garlic powder adds a garlicky flavor, of course, but it mimics some of the savory quality of onion powder. Again, use ½ teaspoon garlic powder in place of 1 teaspoon onion powder.

• Peppercorns—white, pink, or Szechuan—can add different flavors to your cooking.
• Cumin’s distinctive taste that may work well in some recipes, especially where garlic is used raw.

To substitute powdered garlic for minced garlic, the conversion is that half a teaspoon of jarred minced garlic is the equivalent of an eight teaspoon of garlic powder; this is because both measurements equal one garlic clove. Therefore, three teaspoons of minced garlic are equal to ¾ of a teaspoon of garlic powder.

Garlic powder: Use 1/8 teaspoon of garlic powder in place of each clove. Garlic salt: Use 1/2 teaspoon of garlic salt in place of each clove. This will add an extra 3/8 teaspoon of salt, so decrease the salt in your recipe accordingly.

Fresh Garlic: Nutritional Value. Like all dried and processed (in this case powdered) foods, organic garlic powder is less nutritious than fresh cloves. This isn’t a bad thing altogether as it has fewer calories in it. One of the main health benefits of fresh garlic is its high content of vitamin C (15% RDA).

Garlic powder can stand up to high heat that would cause fresh to burn. And for a spice rub, the dried stuff beats fresh for texture. As an added bonus, the economical staple also supplies some trace nutrients, such as vitamin B-6, phosphorus, and manganese.

In saucepan, bring pasta to a boil, cook until al dente, strain. In warm saucepan, melt butter together with olive oil. Add garlic powder, Italian seasoning, and red pepper to oil-butter mixture, mix well over low heat for 1-2 minutes. Toss cooked pasta into the mixture, mix until pasta is well coated.

Yes, it is ok to boil garlic. … Boiling cloves of garlic can help remove its bitterness and pungency. You could bring cloves to a boil in cold water, changing out the water three times, then add those whole boiled cloves to cream to infuse it, creating a garlic cream, says Robbins, then discarding the cloves.

The difference in these forms is merely texture, garlic powder having a flour-like consistency and granulated garlic being coarser, like fine cornmeal. Most reputable manufacturers sell 100% pure versions of both, but occasionally you will find additives to improve flow or prevent caking.