What is Granulated Garlic and How is it Made?
Granulated garlic is one of the hardest-working jars in the spice cabinet. It gives you real garlic flavor in seconds, with no peeling, chopping or sticky fingers, and it blends evenly into rubs, sauces and dressings in a way fresh garlic can't. This guide explains what granulated garlic is, how it's made, how it compares with garlic powder, minced garlic and fresh cloves, and how to cook with it, with measured recipes using Savu Birra Granulated Garlic.
Shop granulated garlic
Our granulated garlic is pure dehydrated garlic with no additives or fillers. For texture, try minced garlic. To stock the whole set, the Garlic and Onion Variety Pack includes granulated garlic, minced garlic, granulated onion and minced onion.
What is granulated garlic?
Granulated garlic is garlic that has been dehydrated and ground into small, coarse granules, about the texture of fine sand or cornmeal. Because the moisture is gone, the flavor is concentrated and stable. It tastes savory and rounded rather than sharp, a little closer to roasted garlic than to a raw clove.
How is granulated garlic made?
- Cleaning and slicing. Garlic bulbs are separated into cloves, peeled and sliced so they dry evenly.
- Dehydrating. The slices are dried with gentle, controlled heat until almost all the moisture is removed. Low heat protects the aroma and keeps the garlic from browning and turning bitter.
- Grinding and sifting. The dried garlic is milled and screened by particle size. Larger pieces become minced or chopped garlic, medium particles become granulated garlic, and the finest become garlic powder.
The result keeps well in a sealed jar, which is why dried garlic has been a pantry staple for generations of cooks.
Granulated garlic vs. garlic powder, minced garlic, garlic salt and fresh garlic
| Form | Texture | Best for |
|---|---|---|
| Granulated garlic | Coarse, sand-like granules | Dry rubs, seasoning blends, marinades, dressings, roasted vegetables. Flows freely and resists clumping. |
| Garlic powder | Fine, flour-like | Smooth sauces and batters. Can clump in humid kitchens. |
| Minced garlic | Small dried pieces | Tomato sauces, soups and slow-cooked dishes where you want visible bits and a little chew. |
| Garlic salt | Garlic mixed with salt | Quick seasoning, but it adds salt as well. Don't swap it 1:1 for plain garlic. |
| Fresh garlic | Moist cloves | Sautéing, pesto, aioli and dishes where you want a sharp, pungent bite. |
How much granulated garlic equals one clove?
About 1/4 teaspoon of granulated garlic is a good stand-in for one medium fresh clove. Cloves vary a lot in size, so taste and adjust. Fine garlic powder packs more densely, so if a recipe calls for garlic powder, start with a little more granulated garlic and add to taste.
When to use granulated garlic instead of fresh
- Dry rubs and seasoning blends. Fresh garlic can't be mixed into a dry rub. Granulated garlic spreads evenly and sticks to meat.
- High-heat grilling and roasting. Bits of fresh garlic burn quickly on a grill. Granulated garlic in an oil-based coating browns more evenly.
- Dressings and dips. It disperses without chunks and doesn't get harsh as it sits.
- Burgers, meatballs and meatloaf. It seasons every bite without adding moisture.
- Weeknights. No peeling, no chopping, no garlic hands.
How to cook with granulated garlic
- Hydrate it. Granulated garlic tastes best once it has touched moisture. Stir it into oil, butter, sauce or a marinade and give it 5 to 10 minutes before tasting.
- Bloom it gently. For sauces, add it to warm oil or butter over medium-low heat for 20 to 30 seconds, then add liquid. Loose dry garlic can scorch in a very hot, dry pan.
- Pair it with onion. Equal parts granulated garlic and granulated onion make a savory base for almost any meat or vegetable.
- Keep the jar dry. Use a dry spoon and don't shake it directly over a steaming pot.
Recipe: all-purpose garlic rub
Makes: enough for about 2 pounds of chicken, pork, steak or vegetables.
- 2 teaspoons granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon Premium Paprika
- 1/2 teaspoon coarse ground black pepper
- 1 1/2 teaspoons kosher salt
- Mix everything in a small bowl.
- Pat the meat or vegetables dry, coat lightly with oil, and sprinkle the rub evenly on all sides.
- Grill, roast or pan-sear. Cook chicken to 165°F, pork chops and steaks to at least 145°F with a 3-minute rest, and burgers to 160°F.
Don't touch the rub jar with hands that have handled raw meat. Portion out what you need first.
Recipe: quick garlic butter for bread, steak or vegetables
- 4 tablespoons softened unsalted butter
- 1 teaspoon granulated garlic
- 1 tablespoon chopped parsley, or 1/2 teaspoon dried
- Pinch of salt
- Mash everything together and let it sit 10 minutes so the garlic hydrates.
- Spread on sliced bread and bake at 375°F for 8 to 12 minutes until toasted, or melt a spoonful over a hot steak or steamed vegetables.
- Refrigerate leftovers and use within a week.
For a ready-made version, try Garlic Bread Seasoning Blend.
Recipe: garlic roasted potatoes
Toss 1 pound cubed potatoes with 1 tablespoon olive oil, 1 teaspoon granulated garlic and salt to taste. Roast in a single layer at 425°F for 25 to 35 minutes, turning once, until golden and tender.
Recipe: creamy garlic dressing or dip
Whisk 1/2 cup sour cream or Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon granulated garlic, 1/4 teaspoon black pepper and a pinch of salt. Chill 30 minutes. Thin with a splash of milk for salad dressing, or serve thick with vegetables and chips.
Storage and shelf life
Keep granulated garlic tightly sealed in a cool, dark, dry place, away from the stove and dishwasher steam. If it clumps, moisture got in; break up small clumps with a dry fork. It's at its best within about two to three years, and the best test is your nose: if the aroma is faint, it's time for a fresh jar. Read more in our guide to the shelf life of spices.
Frequently asked questions
Is granulated garlic the same as garlic powder?
Both are dried garlic. Granulated garlic is coarser, which makes it flow freely and resist clumping. Garlic powder is finer and packs more densely by the spoonful.
Can I use granulated garlic in place of fresh garlic?
Yes, in most cooked dishes, rubs and dressings. Use about 1/4 teaspoon per clove. For pesto, aioli or a garlicky sauté where you want a sharp, fresh bite, fresh cloves are better.
Does granulated garlic contain salt?
Ours doesn't. The only ingredient is granulated garlic. Garlic salt is a different product.
Why does my garlic taste bitter?
It probably scorched. Add granulated garlic to oil, butter or liquid over moderate heat rather than sprinkling it into a very hot, dry pan.
Explore more from Savu Birra
Build a garlic-forward pantry with the Garlic and Onion Variety Pack, or try blends that already include garlic, like Garlic and Herb Seasoning, Lemon Garlic Seasoning and Honey Garlic Chicken Wing Seasoning. Browse all herbs and spices, and read Garlic, Onion and Black Pepper: A Pantry Guide and Top 20 Spices, Flavor Profiles, and Uses.
