How do fresh garlic and garlic powder compare?
Who doesn’t love January’s Spice of the Month?! Garlic powder is so versatile and easy to use. Fresh garlic is also a kitchen staple. How do they stack up against each other, you ask? I’d prefer saying they both have a great place in all kitchens, rather than putting them head-to-head.
The smell of sautéing garlic is hard to beat. Garlic is in the same family as shallots, leeks and chives. Garlic contains vitamin C, B6, thiamine, potassium, calcium, phosphorus, copper and manganese. Garlic is naturally low in calories. Garlic is loaded with antioxidants and phytochemicals that help fight and prevent inflammation. Garlic is a prebiotic which fuels gut health. There remains some question as to how much nutrient loss occurs when cooking garlic; we do know that some is lost.
Powdered garlic is essentially dried, ground garlic. The powdered form is simple, convenient and has a long shelf life. Garlic powder is a powerhouse in homemade seasonings and rubs. Garlic powder is perfect for your water sensitive recipes like meatballs and breaded chicken. It does tend to have a milder taste compared to fresh garlic. Unfortunately, in the processing it loses most of garlic’s nutrient content. However, keep in mind you are likely getting more nutrition from the foods you are adding the spice to rather than what you would get from the garlic itself. When using garlic powder as a replacement for garlic cloves, you would use 1/8 teaspoon for each clove called for.
Whether using garlic or powder garlic, you really can’t go wrong. Both will add wonderful flavor!