How to use garlic powder: 6 easy ways

Garlic powder is dried garlic ground fine. It tastes savoury and mellow, rounder than fresh garlic and without the sharp bite. It dissolves into sauces, sticks evenly to meat and chips, and never burns the way chopped fresh garlic can in a hot pan.

How much to use

A quarter teaspoon is about as strong as one fresh clove. Start with half a teaspoon for a pot that feeds four, and taste. In a dry rub, use 1 teaspoon for about 500g of meat.

Ways to use it

1. Meat rubs and marinades. Mix 1 teaspoon with salt, black pepper and a little oil, and rub it on chicken, beef or fish before grilling or frying.
2. Stews and soups. Stir half a teaspoon in with the onions, or near the end if you want a fresher taste.
3. Chips and roast potatoes. Shake over hot chips or toss with potatoes and oil before roasting. It sticks better than fresh garlic.
4. Garlic bread and chapati. Mix a quarter teaspoon into soft butter and spread it on bread or hot chapati.
5. Eggs and omelettes. A pinch in beaten eggs gives savoury flavour with no chopping.
6. Dips and dressings. Stir half a teaspoon into yoghurt, with lemon and salt, for a quick dip for kebabs or samosas.

Keeping it fresh

Keep the pack tightly closed in a cool, dry cupboard. Garlic powder takes up moisture and turns into hard lumps, so never use a wet spoon and do not shake it over steam. If it clumps, break it up with a dry spoon. Use within a year.

Which pack to choose

The 50g pack suits a small household. Choose the 100g pack if you rub meat often, cook for a crowd, or use it in most pots.

Next step: Add it to your order in the shop, or ask Glow on WhatsApp which pack suits you.