Best Garlic Substitutes: Practical Swaps for Any Recipe

If you need a garlic substitute, the best options depend on your specific cooking needs: onion powder works well for general savory dishes (use 1/2 tsp per clove), chives provide mild garlic flavor in raw applications, and asafoetida is ideal for Indian cuisine (use just a pinch). For low-FODMAP needs, garlic-infused oil delivers flavor without the problematic compounds.

Running out of garlic mid-recipe? Dealing with dietary restrictions? You're not alone. Professional chefs and home cooks face this challenge daily. The right substitute can save your dish while maintaining flavor integrity. Let's explore practical solutions that work across various cooking scenarios.

Why You Might Need Garlic Alternatives

Garlic intolerance affects approximately 15-20% of people with IBS, according to Monash University's low-FODMAP research. Other common reasons include:

• Allergies or sensitivities
• Recipe-specific flavor balancing
• Ingredient availability issues
• Dietary restrictions (low-FODMAP, religious dietary laws)

Top Garlic Substitutes by Cooking Method

Your cooking technique determines the best substitute. Here's what works for each application:

For Raw Applications (Salad Dressings, Dips)

• Chives: Provides mild onion-garlic flavor (use 1 tbsp fresh chives per clove)
• Green onion tops: Offers subtle garlic notes (use 1 tbsp per clove)
• Garlic-infused oil: Delivers authentic flavor without FODMAPs (use 1 tsp per clove)

For Sautéing and Cooking

• Onion powder: Most versatile dry substitute (use 1/2 tsp per clove)
• Shallots: Provides similar complexity (use 1 tbsp minced per clove)
• Asafoetida (hing): Essential for Indian cuisine (use 1/16 tsp per clove)

For Roasting and Slow Cooking

• Leek greens: Develops sweet, mild garlic-like flavor when roasted
• Celery seed: Adds depth to slow-cooked dishes (use 1/4 tsp per clove)
• Onion: Caramelizes to create similar savory notes

Substitute	Best For	Ratio	Flavor Notes
Onion powder	General cooking, dry rubs	1/2 tsp per clove	Milder, sweeter than garlic
Asafoetida	Indian cuisine	Pinch per clove	Pungent when raw, transforms when cooked
Garlic-infused oil	Low-FODMAP diets	1 tsp per clove	Authentic flavor without problematic compounds
Chives	Raw applications	1 tbsp per clove	Mild, fresh garlic-onion flavor

Dietary-Specific Substitutes

Low-FODMAP Options

According to Monash University's certified low-FODMAP guidelines, garlic contains fructans that trigger digestive issues for many people. The only garlic-derived option that's low-FODMAP is garlic-infused oil, where the garlic compounds remain in the solid garlic while the oil absorbs flavor. Use 1-2 tsp per clove of garlic called for in recipes.

Allergy-Friendly Alternatives

For true garlic allergies (less common than intolerance), avoid all Allium family members. Try:

• Celery seed: Provides similar savory depth
• Radish greens: Cooked greens offer mild pungency
• Black pepper and paprika blend: Creates complexity in spice rubs

Regional Flavor Matching Guide

Garlic plays different roles across global cuisines. Match your substitute to the dish's origin:

Mediterranean Dishes

Use oregano and onion powder (1/4 tsp each per clove) for Italian and Greek dishes. The herbal notes complement olive oil-based recipes where garlic typically shines.

Asian Cuisine

For Chinese and Thai dishes, ginger and scallions provide the aromatic base garlic normally delivers. Use 1 tsp minced ginger and 1 tbsp scallion per clove of garlic.

Mexican and Latin American

Epazote (use 1/4 tsp dried per clove) works well in bean dishes, while cumin (1/8 tsp per clove) provides earthiness in meat dishes.

Common Mistakes to Avoid

Even with the right substitute, these errors can ruin your dish:

• Using too much asafoetida: This potent spice can dominate a dish if overused
• Adding substitutes at the wrong time: Delicate flavors like chives lose potency when cooked too long
• Ignoring flavor transformation: Some substitutes (like shallots) develop different flavors when cooked versus raw
• Mixing incompatible substitutes: Combining multiple strong substitutes creates flavor confusion

Historical Context of Garlic Substitutes

Garlic has been used for 7,000 years, but substitutes emerged when trade routes were disrupted. During World War II rationing, cooks turned to asafoetida as a garlic alternative in the UK. In traditional Japanese cuisine, nira (garlic chives) served as a milder alternative when garlic was scarce. Modern food science has revealed that garlic's key flavor compound, allicin, forms when garlic is crushed, explaining why some substitutes work better in certain applications than others.

Practical Implementation Tips

Professional chefs recommend these techniques for seamless substitution:

• Layer flavors: Combine two mild substitutes rather than one strong one
• Adjust timing: Add substitutes later in cooking to preserve delicate flavors
• Taste as you go: Substitute flavors develop differently than garlic
• Consider texture: Powdered substitutes work better in sauces, fresh in salads

Can I use onion instead of garlic in equal amounts?

No, use half the amount of onion compared to garlic. Onion has a milder flavor profile, so 1/2 cup onion replaces 1 cup garlic. For powders, use 1/2 tsp onion powder per garlic clove.

What's the best low-FODMAP garlic substitute?

Garlic-infused oil is the only low-FODMAP option that provides authentic garlic flavor. Monash University confirms the fructans remain in the solid garlic, not the oil. Use 1-2 tsp per garlic clove called for in recipes.

How do I substitute garlic in garlic bread?

For garlic bread, use roasted shallot paste mixed with olive oil (2:1 ratio). Spread on bread before toasting. Alternatively, use garlic-infused oil brushed on bread with a pinch of onion powder for depth.

Why does asafoetida smell bad but taste good?

Asafoetida contains sulfur compounds that smell unpleasant raw but transform when cooked. When heated in oil, these compounds break down into more complex flavors that mimic garlic's savory notes without the strong initial odor.