Granulated garlic is the one that is called for in most recipes and it can be substituted for fresh garlic in recipes where the flavor of garlic is called for, but not necessarily the texture.
For handy garlic conversions use: 1 fresh garlic clove = 1/8 teaspoon of garlic powder or 1/4 teaspoon of granulated garlic or 1/2 teaspoon of garlic flakes.
Chinese Garlic vs California Garlic
While it is widely believed that California is the garlic capital of the world, in actuality the majority of garlic consumed in the US now comes from China. This isn’t a big deal to everyone, but over the years we’ve heard from more than a few customers who prefer California grown garlic. We couldn’t agree more – there have been several studies (scientific taste tests) that have continuously shown that California garlic tastes better than imported garlic.
The National Food Laboratory conducted brix tests in which they found that California garlic is about 42% solid compared to only about 37% for Chinese garlic. What does that mean exactly? This makes California garlic heavier and denser. The lab also measured the odiferous compound in garlic called allicin. Allicin is released when the bulb is crushed. The results for the California garlic showed over 4,400 ppm [parts per million] of allicin compared to just 3,500 ppm for the Chinese.
While Chinese garlic is certainly less expensive, we’ve made the decision to only offer California grown Garlic.