Can I use garlic powder instead of garlic salt? (+3 alternatives)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer if garlic powder can be used instead of garlic salt or not, and what are the other substitutes for garlic salt along with the health benefits of garlic.
Majority of the garlic is produced in Asia (87%), China and India, being the largest producers, collectively accounting for 78% of the production but in Africa accounting only 2.8% of the total world production. However, the yield produced in China (23.08 t ha-1) was more than four times higher than the yield observed in India (5.27 t ha-1) and higher than the world average (16.71 t ha-1) (1).
Can I use garlic powder instead of garlic salt?
Yes, garlic powder can be used instead of garlic salt by combining salt with it in a specific ratio. Garlic powder and garlic salt can both be considered the quick-fix seasoning. Both give the perfect garlic-like pungent flavor to the recipes without having the need to peel or chop fresh garlic cloves. Then what’s the difference between the two spices?
Read on if you want to know everything about garlic powder, garlic salt, and its substitutes.
How to use garlic powder as an alternative to garlic salt?
Garlic salt is made with garlic powder and salt in a 1:3 ratio, respectively. If you want to add an intense garlic flavor to your recipe then you can use more garlic powder and adjust the salt to your personal preference. Because if you keep adding garlic salt to make the garlic flavor stronger, you will end up ruining your recipe with too much salt.
Other alternatives of garlic salt
- If you do not have garlic powder to make garlic salt, you can use fresh garlic as a substitute. Use freshly chopped garlic and adjust the amount of salt according to the recipe and taste.
- Make garlic paste from freshly peeled and chopped garlic. Press the garlic in a sieve to extract maximum juice out of it. Add salt in garlic juice according to taste and add in your dip or sauce.
- If you want to skip extracting garlic juice, then use garlic paste with kosher or sea salt and use it to make marinades for meat, dressing for your salad, or mashed potatoes.
How to make garlic powder and garlic salt at home?
Garlic powder
- This is the simplest method to preserve your garlic if you bought it in bulk or if you want to save yourself the time and effort of peeling and chopping fresh garlic each time. Follow the steps below to make organic garlic powder at home.
- Peel your garlic and coarsely or finely chop it. Make sure that you chop the garlic into uniform pieces.
- Place the chopped garlic in a food dehydrator or a baking oven at 170°C. You can also use a microwave oven for this.
- Keep checking to avoid burning your garlic. If the pieces were chopped unevenly, you might wanna keep an eye on them and remove the pieces that dry out first, or else they will get burned and the powder will taste bitter.
- Do not rush. Let the drying take its time. Slow drying will lead to more flavorful and aromatic powder.
- Grind the dried pieces in a spice grinder and transfer the powder in a sterilized airtight container.
- Add a tbsp of rice to the container to prevent the residual moisture from spoiling the powder. Instead, you can also just shake the jar dor the first week to distribute the mixture evenly and thus preventing mold growth.
- Keep checking to see if the garlic pieces look dry
Garlic salt
- Garlic salt is the easiest to make if you have kosher salt or sea salt and garlic powder in the pantry. Table salt can also be used but not recommended for the lack of flavor. Store-bought garlic salt has an anti-caking agent added to it that prevents the two powders from adhering to each other to avoid clumps.
- Mix kosher/sea salt and garlic powder in a 3:1 ratio, respectively.
- Transfer the mix to a sterilized airtight container.
- Store away from heat and moisture.
Other FAQs about Garlic which you may be interested in.
How long does peeled garlic last in the fridge?
Why does my ice smell like garlic?
Health benefits of garlic
Fights cold symptoms
Garlic helps ease cold symptoms and also reduces the chances of getting seasonal flu or common cold by promoting immune health. Studies suggest that garlic treatment may favor a T-helper type 2 cell or humoral immune response (2). In addition, aged garlic contains various compounds that can improve immune systems by modulating cytokine production (3).
Controls blood pressure
Garlic has been found to reduce the risk of heart diseases by reducing blood pressure. A study showed that garlic oil in a dose of 250 mg/d for 2 months demonstrably improved both systolic and diastolic blood pressure in 20 hypertensive patients (2).
Lowers cholesterol levels
Garlic lowers the total cholesterol levels and triglyceride levels in the blood. A meta-analysis including 29 trials recently revealed that garlic supplementation markedly reduced blood total cholesterol levels (-0.19 mmol/L; 95% CI -0.33 to -0.06 mmol/L) and triacylglycerol levels (-0.11 mmol/L; 95% CI -0.19 to -0.06mmol/L), but exhibited no significant effect on LDL-or high-density lipoprotein-cholesterol (2).
Antioxidants
Garlic contains powerful antioxidants that have an anti-aging effect and reduces the chances of Alzheimer’s and dementia. Numerous studies have demonstrated garlic and its organosulfur compounds to be potent antioxidants by displaying radical-scavenging activity and modulating cellular antioxidant enzyme activity (2).
Helps detoxify blood
Garlic has been found to fight the lead toxicity in the blood due to the sulfur compounds present in garlic. The cancer-chemopreventive effect of garlic organosulfur compounds is believed to be associated with the modulation of carcinogen metabolism, including effects on phase I and II detoxification enzymes (2).
Good for bones
Garlic has been found to be useful to treat osteoarthritis. In a study, garlic supplement at 1000 mg per day has been shown to be effective on symptom relief in overweight or obese women with knee osteoarthritis, after 12 weeks of administration. Moreover, the intake of garlic tablets at 500 mg two times daily for 12 weeks showed anti-inflammatory and analgesic effects by reducing serum resistance and TNF-α concentrations and pain severity in obese or overweight women with knee osteoarthritis (3).
Conclusion
In this article, we will answer if garlic powder can be used instead of garlic salt or not, and what are the other substitutes for garlic salt along with the health benefits of garlic.
References
- Diriba-Shiferaw, G. Review of management strategies of constraints in garlic (Allium sativum L.) production. J Agric Sci, 2016, 11,186-207.
- Tsai, Chia-Wen, et al. Garlic: Health benefits and actions. BioMedicine, 2012, 2, 17-29.
- Ansary, Johura, et al. Potential Health Benefit of Garlic Based on Human Intervention Studies: A Brief Overview. Antioxidants, 2020, 9, 619.
