You know the feeling of reaching for the garlic powder and twisting off the lid, only to be greeted by a cloud of nothing? Stale air. Disappointment. That was my life with store-bought garlic powder. Clumpy. Smelled like cardboard. Chemical-tasting additives. One day, after tossing yet another lackluster bottle, I decided to take matters into my own hands and make my own garlic powder, and oh man, what a world of difference it made.
Making your own garlic powder is so much more than just a fun cooking trick, it’s about real flavor, no waste, and finally getting the big garlic punch you thought you bought in the store. Plus, there’s none of those nasty preservatives, anti-caking agents, or other mysterious ingredients, just straight-up garlic. So let me show you how to make it. It’s actually pretty easy.
Why Making Your Own Garlic Powder Makes Sense
Flavor is first and foremost. Your homemade garlic powder is essentially a concentrated version of the real deal. It’s far more pungent, rich, and garlicky. In fact, a study published in the Journal of Food Science found that preserving garlic via drying and storage at home retains more allicin, the compound responsible for the characteristic odor and flavor of garlic, than many commercial processes.
Secondly, you control everything. Because you are making it yourself, you know that all you are adding to your garlic powder is garlic. No additional salt, no silicon dioxide. And if you are like me and always seem to have some garlic bulbs hanging out on the counter until they eventually shrivel up and die, then this is a great solution for you. Plus, you can buy bulk garlic inexpensively. As for making your own garlic powder, it ends up being cheaper in the long run.
Things You Will Need to Make Your Own Garlic Powder
Before we get started, here are a few things you will need for your homemade garlic powder experience:
Firm garlic (not sprouted)
Knife
Cutting board
Baking sheet
Parchment paper
Your oven (or a food dehydrator if you happen to have one)
Coffee grinder, spice grinder, blender, or mortar and pestle
Sieve (with a very fine mesh)
Glass jar (airtight)
It really boils down to one thing: dryness. If your garlic is not completely dried, it will likely grow mold. Trust me, you won’t be thrilled to crack open your jar in a month and see a bunch of fuzzy green regret. By drying it correctly and storing it properly, you can keep the flavor sharp and extend the shelf life.
Step-by-Step Instructions for Making Your Own Garlic Powder
Step 1: Prepare the Garlic
Remove the peel from your garlic cloves. This is probably the worst part, but please don’t rush through it. Throw away any cloves that appear to be softened or bruised. Softened cloves will create off flavors and can become rancid quickly. Thinly slice your cloves as uniformly as possible. Irregularly sliced garlic dries at varying rates, which can result in partially charred garlic chips.
Step 2: Dry the Garlic
This is where the magic happens.
Oven Method: Place your slices on a parchment-lined baking sheet. Set your oven to the lowest temperature (usually around 150°F or 65°C). Allow your garlic slices to dry for 2 to 4 hours, turning the slices halfway through. The garlic slices are finished drying when they break easily like a chip, and they have no flexibility.
Dehydrator Method: If you have a dehydrator, simply place your slices inside and allow them to dry at 125°F (52°C) for 8 to 12 hours. Again, the test is the same: they should be brittle and not flexible.
Step 3: Grind into Powder
After the garlic is cool (this is crucial!), you can grind it into a powder. I use a dedicated coffee grinder and get a nice fine texture. You can also blend it in a blender, or even crush it using a mortar and pestle if you want to get old school.
Step 4: Sift for a Uniform Texture
Now that you have ground the garlic into a powder, use a fine mesh sieve to separate the finer particles from the larger pieces. This will help your homemade garlic powder resemble the commercial products, both in terms of appearance and texture, and will be exponentially better in terms of flavor. If you have some large pieces left, you can grind them again and add them to the rest of the powder.
Storage Options for Your Homemade Garlic Powder
When you are ready to store your garlic powder, transfer it to an airtight glass container and store it in a cool, dry, dark area, a.k.a. your pantry, and not near your stovetop. For goodness sake, do not shake the jar above hot foods. Moisture will seep into the jar and ruin your powder into a lumpy mess. Properly stored, your homemade garlic powder should remain good for 6 to 12 months.
Additional Tips to Get the Best Flavor
In addition to the tips already mentioned, here are a few of the tips I have learned in my own kitchen that work well:
Use the freshest garlic from the current season. It has a more robust flavor and fragrance.
If you prefer a deeper, richer flavor, use hardneck garlic varieties.
Try to cut your garlic as thinly and evenly as possible.
Grind only as much garlic as you plan to use within a few months.
Feel free to experiment with new blends. Try combining your garlic powder with salt, smoked paprika, or dried basil.
Common Mistakes to Steer Clear Of
Don’t dry your garlic enough. Moisture plus mold. Check to see if your garlic is crispy before transferring it to a container.
Dry your garlic at too high temperatures. High heat will cause your garlic to burn and produce an unpleasant bitterness.
Store your garlic powder while still warm. Trapped steam will destroy your batch.
Skip sifting your garlic powder. You will end up with a grainy powder that may not distribute evenly.
How Does Homemade Garlic Powder Compare to Commercial?
Most commercial garlic powders contain anti-caking agents such as calcium silicate to prevent clumps (FDA). While these additives aren’t inherently bad, they can mute the flavor of the garlic and add unwanted items you didn’t request. Since your homemade powder is typically fresh-made, it has a much stronger aroma due to not having been stored in a warehouse for months. What you taste is garlic, not packaging.
Ways to Use Your Homemade Garlic Powder
Once you develop a stash of your own garlic powder, you will find the possibilities are limitless:
Mix into marinades or dry rubs
Mix into garlic butter or pizza sauce
Sprinkle on roasted vegetables or potato wedges
Mix into homemade salad dressings or hummus
Combine with your favorite spices to create a unique mix (Italian, BBQ, taco, your choice).
While creating your own garlic powder may seem like a relatively minor accomplishment, it has honestly changed how I cook. It’s simple, rewarding, and brings a depth of flavor to each dish I prepare. Try it. You’ll never think about the store-bought stuff the same way again.