UFC garlic powder is a pantry staple made from dehydrated, ground garlic cloves. It delivers a concentrated, savory garlic flavor that blends seamlessly into rubs, sauces, and marinades without the gritty texture or burning risk of fresh garlic. This article covers how to use it, how it compares to granulated garlic, and includes a simple, versatile garlic powder seasoning blend you can make in minutes.
Ingredients
- 3 tbsp (24 g) UFC garlic powder
- 2 tbsp (18 g) onion powder
- 1 tbsp (8 g) smoked paprika
- 1 tbsp (6 g) dried oregano
- 1 tbsp (6 g) dried thyme
- 1 tsp (2 g) black pepper
- 1 tsp (2 g) salt (optional, or use less if you prefer)
Instructions
- Combine all ingredients in a small bowl. Whisk with a fork until evenly distributed.
- Transfer to an airtight container or spice jar. Label with the date.
- Use immediately or store in a cool, dark place. The blend is ready to use as a dry rub for meats, a seasoning for roasted vegetables, or a flavor booster for soups and stews.
Tips
- Substitute for fresh garlic: Use 1/4 teaspoon garlic powder for each clove of fresh garlic. The flavor is more concentrated and less pungent, so adjust to taste.
- Storage: Keep garlic powder in a tightly sealed container away from heat, light, and moisture. It will last up to 2 years but loses potency over time. Check the best-by date on the jar.
- Common mistake: Do not use garlic powder as a direct substitute for granulated garlic in equal amounts. Granulated garlic is coarser and less potent; use about 1.5 times more granulated if swapping.
- Bloom the flavor: For a deeper flavor, toast garlic powder in a dry pan for 30 seconds over medium heat before adding liquids. Watch carefully—it burns easily.
Serving Suggestions
Use this seasoning blend as a dry rub for chicken, pork, or beef before grilling or roasting. Sprinkle it over popcorn, roasted potatoes, or steamed vegetables. Stir it into sour cream or Greek yogurt for a quick dip. It also works well in breading for fried foods.
Variations
- Spicy version: Add 1 tsp (2 g) cayenne pepper or 1 tbsp (6 g) chili powder to the blend.
- Lemon-herb: Add 1 tbsp (3 g) dried lemon zest and 1 tsp (1 g) dried dill.
- Smoky BBQ: Increase smoked paprika to 2 tbsp (16 g) and add 1 tsp (2 g) brown sugar.
- Salt-free: Omit the salt entirely and use the blend as a no-salt seasoning.
Storage and Reheating
Store the seasoning blend in an airtight container in a cool, dark cabinet for up to 6 months. It does not require refrigeration. There is no reheating needed—this is a dry mix. If you use it in a cooked dish, follow the recipe’s cooking instructions.
Frequently Asked Questions
Is UFC garlic powder the same as garlic salt? No. Garlic powder is pure ground garlic. Garlic salt is a mixture of garlic powder and salt, usually about 3 parts salt to 1 part garlic. If substituting, reduce the salt in your recipe accordingly.
Can I use UFC garlic powder in place of fresh garlic? Yes, but the flavor is different. Fresh garlic has a sharper, more pungent taste and contains moisture. Use 1/4 teaspoon powder per clove, and add it earlier in cooking to allow it to rehydrate and mellow.
How much garlic powder should I use in a recipe? Start with 1/2 teaspoon per pound of meat or per 2 cups of sauce. Taste and adjust. It’s easier to add more than to fix an overly garlicky dish.
Does garlic powder need to be cooked? No, it is already dehydrated and safe to eat raw. However, cooking it in oil or butter releases more flavor. If adding to a dish that won’t be cooked, let it sit for 10 minutes to rehydrate.
Why does my garlic powder clump? Clumping is caused by moisture. Keep the container tightly closed and avoid using a wet spoon. You can break up clumps with a fork or shake the jar.
Can I make my own garlic powder? Yes, slice peeled garlic cloves thinly, dehydrate at 125°F (52°C) for 6-8 hours until brittle, then grind in a spice grinder. But store-bought UFC garlic powder is consistent and convenient.
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