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Garlic powder - the pantry essential that saves you from peeling and chopping garlic at midnight when you're cooking. It's concentrated, pungent, and way more convenient than fresh garlic for most cooking. Not as sharp as fresh, but brings consistent garlic flavor without the hassle. Most people keep it for quick seasoning, rubs, and when fresh garlic would burn in high-heat cooking. One teaspoon equals about one clove of fresh garlic. Doesn't replace fresh garlic completely, but for everyday cooking, marinades, and dry rubs, it's actually better.
Made from dehydrated garlic cloves that are ground into fine powder. Been used for decades in commercial and home cooking. The drying process concentrates the flavor - making it more potent than you'd expect. No moisture means longer shelf life and no sprouting or rotting. Popular in Middle Eastern, American, Asian, and basically every cuisine worldwide. Contains allicin (when rehydrated), the compound responsible for garlic's health benefits. Won't give you garlic breath as intensely as fresh garlic.
Quality garlic powder should be fine and uniform, off-white to light beige color, not bright white or yellowish. Should smell strongly of garlic - pungent and sharp. Should be completely dry, free-flowing powder with no clumps or moisture. Avoid powders with anti-caking agents listed first in ingredients or those with salt added (that's garlic salt, not powder). If it smells musty, stale, or has no aroma, it's old.
Let's talk about what it actually does:
| Nutritions | How Much |
|---|---|
| Calories | 331 kcal |
| Protein | 16.5 g |
| Fat | 0.7 g |
| Carbs | 72.7 g |
| Fiber | 9.0 g |
| Calcium | 59 mg |
| Iron | 1.7 mg |
| Potassium | 1,193 mg |
| Vitamin C | 12.2 mg |
(Used in small amounts, so nutritional impact per serving is minimal)
Convenient, flavorful, reliable. Garlic Powder in Dubai - the seasoning that's always ready.
About 1/4 to 1/2 teaspoon of garlic powder equals one fresh clove. Start with 1/4 teaspoon and adjust to taste. Garlic powder is more concentrated, so less is more. Don't just substitute 1:1 or your food will be overwhelmingly garlicky.
For most cooked dishes, yes. For raw applications like salad dressings, fresh is better but powder works. For dishes where garlic is the star (like garlic sauce or toum), use fresh. For convenience cooking, marinades, and seasoning, powder is actually easier and more consistent.
Add it early to mid-cooking so it has time to rehydrate and bloom in the dish. Adding too late means chalky texture. Don't add to very high heat oil alone - it burns quickly. Mix with other ingredients or liquids first.
Moisture got in. Garlic powder absorbs humidity and clumps. Store in airtight container in cool, dry place. If clumped, break it up or sift it. Add a few grains of rice to the container to absorb moisture and prevent clumping.
Most nutrients survive the drying process, but some vitamin C is lost. Allicin forms when garlic powder rehydrates in cooking. Not identical to fresh, but still offers health benefits. For convenience, it's a good option - better than no garlic at all.
Yes. Slice garlic thin, dehydrate completely in dehydrator or low oven (150°F) for 6-8 hours. Grind in spice grinder until fine. Store in airtight container. Homemade is fresher but more work. Commercial powder is consistent and convenient.
It loses potency over time but doesn't spoil. Properly stored, good for 3-4 years. If aroma is weak or gone, replace it. Unlike fresh garlic, it won't rot, but flavor diminishes. Check by smelling - should be pungently garlicky.
Garlic powder is pure dried garlic. Garlic salt is garlic powder mixed with salt (usually 3:1 ratio salt to garlic). They're not interchangeable - using garlic salt instead of powder will over-salt your food. Always check the label.
Yes, but mix it with softened butter first so it distributes evenly. Add some parsley and a pinch of salt. Fresh garlic in butter is more pungent, but powder version is perfectly acceptable and easier. Let the butter sit for 10 minutes before spreading for better flavor.
Excellent for marinades. Sticks to meat better than fresh garlic, doesn't burn as easily when grilling, and distributes flavor evenly. Mix with oil, spices, and acid (lemon/vinegar) for best results. Marinate for at least 30 minutes.
Yes, it's a spice with minimal carbs and may even help regulate blood sugar. Use it freely for flavoring. Watch out for garlic salt though - the sodium can be an issue. Pure garlic powder is fine for diabetics.
Most supermarkets carry it in the spice aisle. Look for pure garlic powder with no additives or salt. Check ingredient list - should say only "garlic" or "dehydrated garlic." We deliver premium garlic powder across Dubai, Abu Dhabi, and Sharjah.
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We Provide delivery in 24 - 48 Hours in Dubai, Sharjah, Ajman.
Abu Dhabi, Alain, Fujairah, Ras Al-Khaimah, Um-Al-Quwain are covered in 48 - 72 Hours.
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