Minced garlic and granulated garlic are not the same product, though they both originate from the same bulb. The distinction lies in their physical state, which dictates how they should be used in cooking. Understanding the difference in processing and moisture content helps home cooks determine which form is appropriate for a particular recipe, ensuring the intended flavor and texture are achieved.
Defining the Forms: Moisture and Processing
The fundamental difference between these two forms of garlic is the presence and absence of water. Minced garlic, whether fresh or jarred, retains a high moisture content, typically 60 to 65% of its mass. The jarred version is usually preserved in oil, water, or brine to maintain freshness and texture, resulting in soft, irregular pieces.
Granulated garlic is a processed product created by dehydrating fresh garlic until the moisture content is significantly reduced, often to about 6 to 8%. This low-moisture product is then ground into a consistency that is coarser than powder but finer than dried flakes. The dehydration process converts flavor compounds into more stable molecules, which affects how the flavor is released during cooking.
Culinary Use and Flavor Intensity
The differing moisture levels directly influence how each product behaves when introduced to heat. Minced garlic releases its flavor immediately and intensely because its high water content breaks the cell walls, allowing the release of sulfur compounds like allicin. When sautéed at high heat, minced garlic can caramelize quickly, but it is also susceptible to burning, which results in a bitter taste.
Granulated garlic provides a more mellow and slightly sweet flavor concentrated by the removal of water. Because it is dry, it integrates seamlessly into spice blends, marinades, and dry rubs without adding liquid. Its low moisture means it is more stable under heat and will not burn as quickly as minced garlic, releasing its flavor gradually as it rehydrates in a liquid base such as a sauce or soup.
When and How to Substitute
Substituting one form for the other is possible, but requires adjusting the amount used to account for the difference in concentration and texture. Granulated garlic is significantly more potent by volume than jarred minced garlic because its flavor is concentrated. A general conversion is to use approximately 1/4 teaspoon of granulated garlic to equal one clove of fresh garlic, or about 1/2 teaspoon of jarred minced garlic.
Substitution is generally successful in liquid-heavy dishes, such as stews, chilis, or sauces, where the granulated form has time to dissolve and rehydrate. However, swapping is not recommended for applications where the texture of soft pieces is desired, like in an olive oil dip. It is always best to start with a smaller quantity and add more after tasting, since the concentrated flavor can easily overpower a dish.