What Is the Cooking Substitution for Granulated Garlic?

by Julie Christensen

Use granulated garlic whenever you want a potent garlic flavor without the mess of mincing fresh garlic. High-quality granulated garlic contains only dried garlic, although inferior products may include fillers and preservatives. Specialty spice houses may offer variations of granulated garlic, such as roasted granulated garlic, for a mellow flavor.

Dried Garlic Substitutions

Garlic powder is the closest thing you'll find to granulated garlic. Both products are made from dried garlic, but have a slightly different texture. Garlic powder has a fine, flour-like texture, while granulated garlic has a slightly more grainy texture. The two can be used interchangeably in recipes, and garlic powder is often easier to find in grocery stores. Garlic salt is dried garlic that has been combined with salt. To substitute garlic salt for granulated garlic, increase the amount by three times, but reduce or eliminate any other salt in the recipe. For example, if the recipe calls for 1/8 tsp. granulated garlic, use 3/4 to 1 tsp. garlic salt.

Fresh Garlic Substitutions

Fresh garlic can also be substituted for granular garlic. Mince 1 clove garlic or use 1 tsp. minced, bottled garlic for each 1/8 tsp. granulated garlic. Fresh garlic has a less intense flavor than granulated garlic so you'll need more for the same effect.


Granulated garlic has an intense, potent garlic flavor and blends easily in sauces and rubs. Fresh garlic has a mellow, slightly sweet garlic taste that is enhanced through roasting. It works well for fresh dishes that don't require long periods of cooking, such as salsas, shrimp scampi or pasta salads. Keep these differences in mind when substituting fresh garlic for granulated garlic.


Substitute onion varieties for granulated garlic when nothing else is available. Shallots, chives and garlic chives have a flavor similar, though not identical, to garlic cloves. Mince shallots finely and add them to any recipe that calls for granulated garlic. Chives and garlic chives lose color and flavor during long baking times. Use them in fresh salads or add them to soups and casseroles as a garnish after cooking.

About the Author

Julie Christensen is a food writer, caterer, and mom-chef. She's the creator of MarmaladeMom.org, dedicated to family fun and delicious food, and released a book titled "More Than Pot Roast: Fast, Fresh Slow Cooker Recipes."

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