Using our powders is a great way to add instant garlic flavor to your dishes without needing to peel and chop garlic. When garlic is dehydrated, 1/3 of the water is evaporated from the clove, leaving behind a much more condensed flavor. Our process focuses on dehydrating garlic under low conditions, around 110 degrees, which helps preserve the flavor of raw garlic rather than dehydrating at higher temps which creates a more cooked mellow flavor which is typically what people are used to with conventional garlic powder. 

Substitute fresh garlic for our garlic powder by reducing it by 1/3 so if a recipe calls  for 1 clove of garlic, which is typically 1 teaspoon of minced garlic, add 1/3 teaspoon of powder. Yes, that is it. So easy. 

Here are some more Tips

• If adding powder to soups or stews, I find it adds more of a kick if you add it at the end of your cooking time. This preserves the raw garlic flavor while using less powder.
• When using the powder is sauces or dips such as salad dressings, mayo, aoli, and any dip made with yogurt or sour cream. The flavor is developed over time so refrigerate your sauce or dips overnight or even a couple of hours for the flavor to intensify. Same goes for marinades.
• If you are sautéing veggies or chicken and the recipe calls for chopped garlic. Do not add the powder until the end of your cooking. This will keep the powder from burning in the pan.