Garlic Salt Vs Garlic Powder – Are They Really That Different?

5/5 - (1 vote)

Although using fresh garlic will always result in the meal having the greatest taste, using garlic powder or garlic salt is always the obvious victor when it comes to convenience. Either method is ideal for those situations in which you have a limited amount of time to prepare food or when all you need is a touch of garlic taste to sprinkle on top of a dish.

Since garlic salt and garlic powder are typically available on the same shelf in grocery stores, one would wonder if there is a significant difference between the two. Garlic taste may be added to a meal using either garlic salt or garlic powder, and both of these ingredients include the dried form of garlic. Due to the fact that garlic salt is created by combining garlic powder with salt, the taste of garlic salt is not as strong as that of garlic powder. Garlic that has been dried out and then crushed into a powder is all that is required to make a high-quality garlic powder.

What Are the Advantages of Using Garlic Powder?

If you want to add some garlic flavor to a recipe without having to prepare and cook real garlic, using garlic powder is the quickest and easiest method to do it.

When compared to fresh garlic, garlic powder has a more subdued garlic flavor. Because of this, you may use a smaller amount of garlic powder in dishes like salad dressings, soups, and other meals that could otherwise be swamped by the flavor of fresh garlic.

In addition to this, it may be used in dry rubs and marinades, both of which allow it to disseminate readily and adhere nicely to the outside of the meat. Additionally, it may be used as a component in a variety of other seasonings, including spice blends.

You can also make super-quick garlic bread by using garlic powder. To do so, simply combine some garlic powder, fresh or dried parsley, and a little salt (if necessary) with melted butter or olive oil, then spread the mixture onto some crusty sliced bread or even stale bread before baking it in an oven or toaster oven at a temperature of approximately 350 degrees Fahrenheit.

A half teaspoon of garlic powder will always give a consistent garlic flavor. If you need more, all you need to do is add a little from the jar rather than having to peel, slice, and brown more fresh garlic. This is in contrast to using fresh garlic, which can vary considerably in strength between bulbs and even between different sized cloves.

Garlic powder, being a more subdued form of the herb, may not produce the same level of flavor when used in place of fresh garlic in certain recipes, particularly those in which the garlic plays a significant role in the overall flavor profile of the dish. However, garlic powder can be used successfully in the majority of recipes, and it will contribute an appropriate amount of garlic flavor to the dish.

How is Garlic Powder Made?

Dehydrated fresh garlic is what goes into making garlic powder, thus the garlic itself must be fresh. The form of garlic that is often used is known as Softneck garlic (Allium sativum). This species of garlic has a simpler flavor and scent, and it can be preserved for a longer period of time than Hardneck garlic can. After the garlic has been gathered, the cloves are peeled, cut, and then roasted to temperatures between 300 and 320 degrees Fahrenheit, which evaporates the majority of the water.

After that, the garlic may be chopped even further or minced to get the desired consistency. Granulated garlic will consist of garlic pieces that are larger, whereas garlic powder will be produced from garlic that has been ground to a finer consistency. Check out our page on the most suitable replacements for garlic powder if you are interested in learning more about granulated garlic or other forms of garlic. It is located here.

In contrast to raw garlic, garlic powder has a shelf life of around four years and may often still be consumed safely beyond the “Best Before” date; however, the taste may have diminished somewhat over this time.

When purchasing garlic powder, it is important to seek for brands of a higher grade since those of a lesser quality may include additives or tastes in addition to only dehydrated garlic.

If you add garlic powder directly to tomatoes or other acidic components, the taste will not be the same as it would be if you used fresh garlic. This is the only thing you need to keep in mind when using garlic powder. To get around this, just dissolve the appropriate amount of garlic powder in some water first, then add it to the marinara sauce after waiting a few minutes.

Is Garlic Salt Used Like Garlic Powder in Cooking?

Because it also includes salt, garlic salt is not nearly as adaptable as garlic powder is because it comprises both garlic powder and salt. The majority of garlic salts sold in stores have garlic powder mixed in at a ratio of one to three with the salt. It is also possible for it to include an anti-caking ingredient, which prevents the garlic powder and salt from being clumped together.

To get the most flavor out of garlic salt, use it sparingly as a finishing salt for meals like popcorn, roasted almonds, french fries, and vegetables. Due to the presence of salt in garlic salt, it is more difficult to attain the desired level of garlic taste by using it. As a result, more of the seasoning has to be added to the meal in order to achieve the desired level of flavor. In addition to the potential health risks, this may cause the food to have an excessive amount of salt.

If you use garlic salt in a recipe, you need to either leave out the salt entirely or lower the quantity of salt that is called for in the recipe altogether; otherwise, the dish will turn out to be overly salty.

Which is the Healthiest – Garlic Salt or Garlic Powder?

Fresh garlic is far more nutrient dense than its dried counterpart, garlic powder; nevertheless, the latter has fewer calories. Because vitamin C is an unstable component that is readily degraded, the amount of vitamin C that is included in garlic powder is reduced as a result of the processing.

Many savory foods benefit from the addition of garlic salt since it naturally lowers the amount of salt required. If a meal calls for a teaspoon of salt and the taste of the dish will not be affected by the addition of garlic, then instead of using a teaspoon of regular salt, use a teaspoon of garlic salt since you will be using 25% less salt overall in the dish.

The use of garlic powder and other spices such as black pepper while cooking or at the table is an excellent approach to cut down on the amount of salt that is consumed, which is beneficial for those who need to limit their sodium consumption even more.

You won’t even need a dehydrator to grind up your own garlic for powder or salt to season your food. To prepare fresh garlic cloves, just peel and chop them into very little pieces before spreading them out on a baking sheet. Put the baking sheet in the oven and preheat it to 150 degrees Fahrenheit (this is the same temperature as you would dry garlic at in a dehydrator). The parts should be allowed to dry out, but you shouldn’t let them burn. When the garlic has reached the dry state, you will be able to simply break off a piece of it with your fingers. In any other case, you should keep it in there until it is sufficiently dry.

After the garlic has had a chance to dry, it may be ground into a paste using either a food processor or a traditional pestle and mortar. There is also the option of using a coffee or spice grinder; however, this method is usually best avoided unless you are able to tolerate the stench of garlic that will be left within the grinder.

After the garlic has been ground, transfer it to a jar with a tight-fitting cover and keep it in a cold, dark location. Shake the jar every day for the first week while you are creating the powder to ensure that any moisture that is still present is uniformly dispersed throughout the powder. In such case, it can develop mold. In such case, you should throw it away and start anew.

To make garlic salt, just combine one part garlic powder with three parts kosher salt in a separate container and stir until thoroughly combined.


Both garlic salt and garlic powder include dehydrated garlic, but garlic salt also contains salt. This is an important distinction to make when comparing the two. Both are straightforward to use and may be put to a variety of different culinary purposes. They also work quickly.

If you only have space for one jar in your pantry, your best bet is to invest in garlic powder. Garlic powder may be used as it is, or you can make a seasoning by mixing it with kosher salt in the ratio of one part garlic powder to three parts kosher salt.


Can I substitute garlic powder for garlic salt?

The addition of salt to garlic powder is the primary distinguishing characteristic of garlic salt as opposed to garlic powder. Because of this, you are unable to use the two terms interchangeably. You will end up with a meal that has a lot of salt in it if you use garlic salt instead of garlic powder in the recipe.

Which is better garlic salt or garlic powder?

However, if we are concerned about our health, we should choose the garlic powder alternative. When compared to garlic salt, garlic powder has a much lower sodium content and, as a result, is considered to be a more nutritious option. On top of that, garlic powder is often the most adaptable flavor since garlic salt is created from garlic powder rather than the other way around.

What can I substitute for garlic salt?

You are free to use your own personal mixture of garlic powder and salt in its place at any time. About one third of the garlic powder is combined with three quarters of the salt. Alternately, if you have access to fresh garlic, you might chop some of it with some salt and add it to the dish.

Is garlic salt equal parts salt and garlic powder?

Garlic Salt is exactly what it sounds like: a mixture of about three parts salt to one part garlic powder. The addition of flavor to a dish may be accomplished in a variety of ways, and two of the most popular are the use of garlic and salt; thus, combining these two ingredients has the possibility of significantly enhancing the flavor of a dish.