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Apr 8, 2012 05:40 PM

Garlic powder & onion powder vs garlic & onion

A lot of recipes call for garlic or onion powder (or salt). I haven't had them in my pantry for maybe 20 years. On the other hand, I ALWAYS have onions and fresh garlic.

Am I missing something? If so, what brands should I look for? I have used Lawrys Season salt forever, so is it the same difference? Am I making something out of nothing?

What do you think?

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    1. I do have both garlic and onion powder in my pantry, but I use them only in dry rubs. If a recipe calls for either of these two ingredients and it's not a rub I would not make the recipe, I'd find another recipe using the fresh stuff.

      1 Reply
      1. re: janniecooks

        I'll just use the fresh stuff. I don't keep that stuff around. You may be cutting off your nose to spite your face.

        We're lucky in my neck of the woods to have a chain called Bulk Barn. They sell bulk food items and dried herbs and spices are among them. I'll take a measuring cup there and measure out what I need to make rubs and buy only that much. Take home, empty bags into a work bowl and combine.


      2. There is a difference in flavor between the dried and the fresh and some dishes benefit from each.

        1. Any brand will do. Seasoned salt is different - first, it is salt, and typically has many seasonings, so it's not a substitute for pure onion or garlic powder. These powders are useful, not only in dry rubs, but for other purposes because they don't scorch easily. Dehydrated onion is also extremely useful - it is pre-diced and is noticeably even-toned in flavor. I love me my fresh onion and fresh garlic, but I've learned that the powders and dehydrated forms are excellent for the purposes for which they are suited, and a good cook should embrace them for that.

          1. I use garlic and onion powder only in dry items such rubs or seasoned flour. I would also stay away from garlic and onion salts. That gives you control on the amount of salt you're using