4 Surprising Substitutes for Fresh Garlic

Garlic is almost as important as salt and pepper in savory cooking. Open up any cookbook and nearly every recipe starts with a few cloves of garlic. It's one of the most important base flavors in hundreds of cuisines and cultures. It was even used by the ancient Egyptians as both a seasoning and as medicine.

Garlic is part of the allium family, including other breath-enhancers like onions, shallots, leeks, and chives.

Best Garlic Substitutes

Garlic Scapes

In the spring, farmer's markets and other farm stands will start to stock bright green, curly garlic scapes. These are the sprouts growing up from the garlic underground.

Don't be fooled by their delicate size and shape; these little green tendrils crank the garlic flavor all the way up. They're loaded with that sharp bite we know and love from raw garlic with a slight green flavor. Sliced thinly, they work great as a garnish or in any recipe that calls for raw, minced garlic, like a refreshing cucumber salad. Use equal amounts of garlic scapes for raw minced garlic in recipes.

Shallot

A shallot is sort of a hybrid between an onion and garlic. They can be great garlic substitutes in recipes that also call for onion since there's so much overlap in their flavor. In these dishes, use as much shallot as the recipe calls for onion. This swap works exceptionally well in recipes where the flavors meld together, like soups or in sauces.

Get the recipe: Buttery Garlic Green Beans

Garlic Powder

If a recipe calls for fresh garlic and you don't have any on hand, garlic powder is the next best thing. Since it's a powder, it isn't a good swap for raw garlic since it lacks that crunch and can be unpleasantly grainy when not cooked. About ⅛ teaspoon of garlic powder is equal to one clove. If you have granulated garlic, which is less potent, use about ¼ teaspoon per clove. This substitute works in nearly every type of recipe; soups, sauces, meat rubs, pasta, and even garlic bread.

Asafoetida

Also known as hing, asafoetida is a spice extremely common in Indian and some Middle Eastern cuisines, especially Iranian and Iraqi cooking. It's not in the allium family, so it's perfect for anyone allergic to garlic. Asafoetida is the resin from a root of an herb in the carrot family. The flavor is slightly oniony and garlicky but slightly mellow, similar to cooked leeks.

The trick to successfully using asafoetida is to use restraint; a little bit goes a long way, and too much can throw off the balance of your dish. Start out with just a pinch when your recipe calls for one to three cloves of garlic, and increase as you taste

Why Look for Garlic Substitutes?

Even though it's incredibly popular, some people don't enjoy garlic's intense flavor. Others may enjoy it but want something more mellow for date night. Still, some have allergies and must avoid garlic, but not necessarily similar ingredients.

You may think it's impossible to cook without it. But put down the takeout menus – there are a few swaps you might already have on hand to keep things on track.

Tips for Using Garlic Substitutes Effectively

Many people consume garlic in high quantities for its health benefits, so if this is one of your reasons for eating garlic, you'll end up losing those when swapping them out. Like fresh garlic, many garlic substitutes like shallot and garlic scapes can vary in intensity, so the most important thing to remember is to taste your food as you cook whenever possible. Start small and adjust as you go to get the flavor profile exactly right; your taste buds will thank you!

Related:

• What's the Difference Between Fresh Garlic, Jarred Garlic, Garlic Powder, and Garlic Salt?
• Garlic vs. Purple Garlic: What's the Difference?
• Honey-Garlic Recipes That Prove This Is the Ultimate Flavor Combo