According to a new study, freshly crushed garlic is far more healthy than the dried and processed versions. When crushed or cut, fresh garlic produces hydrogen sulfide, which is said to be responsible for its cardio-protective effects!
Related to onions and chives, garlic has been used by humans since the time of Ancient Egyptians. Studies show that garlic has antibacterial, antiviral, and anti fungal properties. With its pungent and spicy flavor, garlic is mainly used as a seasoning or condiment. It is one of the indispensable ingredients in Chinese cuisine. It is often used along with ginger, tomato, and onion.
Though fresh garlic is said to be the best, nowadays, it is available in different versions, like garlic powder, flakes, granules, and juice. While some recipes call for fresh garlic, there are others that require processed garlic. When it comes to the different forms of garlic, granulated form is very popular. If granules are not available, you may use its substitutes.
What is Granulated Garlic?
Fresh garlic cloves are peeled and minced, before they are placed in slow drying ovens. The dried pieces of minced garlic are sold as garlic flakes, which are ground to make granules and fine powder. These products are called granulated garlic and garlic powder respectively. When the dried, ground garlic is mixed with salt, you get garlic salt. All these forms of garlic are available in the market. You may also prepare them at home, if you have a dehydrator or oven.
Is granulated garlic the same as garlic powder? No, both are different in texture. While granulated garlic is coarse, garlic powder is fine. When it comes to granulated garlic vs minced garlic, the latter is minced fresh garlic, which is dehydrated and ground to form granules. Garlic granules can be stored for several months in a cool, dark place. The advantage is that it will not turn rancid. It can be expensive than garlic powder and may not be as easily available as the other garlic products.
You may get garlic granules in roasted and regular versions. Regular granulated garlic is used in a wide range of dishes, roasted version gives a mellow, nutty flavor. It has a sharp garlicky taste as compared to the roasted form, and it takes around 20 min for the regular version to release the flavor. In some recipes, you can replace fresh garlic with granulated garlic. Instead of an average-sized garlic clove, use ⅓ teaspoon of garlic granules. Replace fresh garlic with soaked granules.
Substitutes for Granulated Garlic
If you don't have garlic granules, use garlic powder as a replacement. Being finely ground, you need only a small amount of garlic powder, if it is used as a substitute for the granulated form. If you need one tablespoon of granulated garlic, you can replace it with half a tablespoon of garlic powder. Garlic powder can be used in rubs and shakes, where you need a faster flavor release.
In some recipes, you can replace granulated garlic with garlic salt. If your recipe calls for ¼ teaspoon of garlic granules, you can use one teaspoon of garlic salt instead. In that case, avoid using extra salt. However, you cannot use garlic salt in large amounts, due to the high salt content. Garlic salt consists of one part garlic granules and three parts salt.
Garlic flakes are a great alternative to granulated garlic. In this case, you have to use double the amount of granules required. If you need a teaspoon of granulated garlic, use two teaspoons of garlic flakes. When soaked in water, these flakes can be used as a replacement for fresh garlic.
Garlic juice is now available in supermarkets. It is nothing other than the juice extracted from fresh garlic. If the recipe calls for a teaspoon of garlic granules, substitute it with ½ teaspoon of garlic juice. However, the flavor may vary slightly, as the juice is made of fresh garlic and the granules are made from dried garlic. You can prepare garlic juice at home. Mince and press some peeled garlic cloves and sieve the juice.
You may use any of these substitutes in place of granulated garlic. Use the one that is best suited to the flavor and texture of the recipe.