Convert between garlic cloves, minced garlic, garlic powder, garlic salt, and jarred garlic. Know exactly how much to substitute in any recipe.
How much garlic powder equals one clove? How many teaspoons of minced garlic come from a head? Garlic substitutions are common, and small changes in form can shift both the amount and the flavor.
One medium clove of garlic yields about 1 teaspoon of minced garlic, 1/2 teaspoon of garlic powder, or 1 teaspoon of jarred minced garlic. A full head of garlic usually contains about 10 to 12 cloves. Those ratios are the base for most garlic substitutions.
This calculator converts between fresh cloves, minced, pressed, garlic powder, garlic salt, granulated garlic, garlic flakes, and jarred garlic. It also compares flavor intensity so you can account for the fact that powder, fresh garlic, and roasted garlic do not taste identical.
Garlic substitutions are easy to misjudge because different forms have different densities and flavor strengths. This page keeps the fresh-to-dried equivalents together so you can convert a recipe amount without guessing which form is being matched.
1 medium clove ≈ 1 tsp minced ≈ ½ tsp garlic powder ≈ 1 tsp jarred minced ≈ ½ tsp granulated garlic ≈ 1 tsp garlic flakes. 1 head ≈ 10–12 cloves. Garlic salt: 1 tsp = ½ tsp garlic powder + ½ tsp salt.
Result: 4 tsp minced, 2 tsp powder, 4 tsp jarred
4 cloves × 1 tsp/clove = 4 tsp minced garlic. 4 cloves × 0.5 tsp/clove = 2 tsp garlic powder. Jarred minced garlic can be used 1:1 with fresh minced.
Fresh garlic cloves have the most complex flavor — sharp raw, mellow cooked. Minced garlic (from a press or knife) has more surface area exposed to air, which creates allicin (the pungent compound). Garlic powder is dehydrated and ground, giving concentrated flavor that distributes evenly in dry mixes. Granulated garlic is coarser than powder.
From strongest to mildest: raw pressed garlic > raw minced > garlic powder > granulated garlic > garlic flakes > sautéed garlic > roasted garlic > black garlic. When substituting, adjust not just the amount but also consider the flavor intensity shift.
Choose firm, heavy heads with tight, dry papery skin. Avoid soft spots or green sprouts (which taste bitter). Store whole heads at room temperature in a ventilated container — NOT in the fridge (moisture causes mold). Once peeled, refrigerate in a sealed container and use within a week.
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About 1/2 teaspoon of garlic powder equals one medium clove of fresh garlic.
Yes, but garlic salt is about 50% salt. Use double the amount and reduce other salt in the recipe accordingly.
Jarred garlic is convenient but milder in flavor. Use 25–50% more jarred garlic than fresh to compensate. It also has a slightly different taste due to preservatives.
A medium head has 10–12 cloves. Small heads may have 6–8, and large "elephant garlic" heads have 4–6 very large cloves.
Fresh whole heads: 3–6 months. Peeled cloves: 1–2 weeks (fridge). Jarred: 3 months opened (fridge). Powder: 3–4 years (pantry).
Not the amount, but the flavor. Raw garlic is sharp and pungent. Sautéed garlic mellows. Roasted garlic is sweet and nutty. Adjust to taste.