Can I substitute fresh garlic for garlic powder? What's the ratio?

I'm preparing creole seasoning

  • Posted by: wietje
  • February 22, 2012


susan G. February 22, 2012
If you are making a creole seasoning as a pantry item, you should stick to dry. Otherwise you have a risk of spoilage. If it's for a dish you're about to cook, I assume you could go either way, according to your preference.
wietje February 22, 2012
Seems like I will have to stock my pantry with the powder, then. ;)
pierino February 22, 2012
You would be surprised how many creole recipes call for dry seasonings; garlic powder, onion powder, cayenne pepper etc. And not just for rubs.
wietje February 22, 2012
Thank you, Hardlikearmour. I bookmarked the page.
hardlikearmour February 22, 2012
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