What can I substitute for fresh garlic?

Running low on fresh garlic? Here are the best verified substitutes, including how to adjust your measurements.

fresh garlic — ingredient substitution guide — Photo by Djaheda Richers on Pexels

About fresh garlic

Fresh garlic is the pungent bulb of Allium sativum, composed of individual cloves encased in a papery skin. It is one of the most widely used aromatics in global cuisines, prized for its sharp, spicy raw flavour that mellows to a sweet, nutty depth when cooked. Its distinctive character comes from allicin, a sulphur compound released when the clove is crushed or chopped.

Best substitute

garlic paste

Ready-made or homemade garlic paste delivers a very similar flavour profile to fresh garlic and requires no peeling or chopping. It disperses evenly through dishes and works particularly well in marinades, curries, and sauces.

Use ½ tsp for every 1 clove of fresh garlic

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Alternative

jarred minced garlic

Pre-minced garlic preserved in water or oil is a convenient substitute with a comparable flavour, though slightly less pungent and sometimes with a faint acidic note. It works well in cooked applications where raw garlic intensity is not critical.

Use ½ tsp for every 1 clove of fresh garlic

stir-friessoupssaucesbraisesraw dishesroasting whole

What is fresh garlic called in other countries?

Country	Name
Australia	fresh garlic
IN	lahsun
United Kingdom	fresh garlic
United States	fresh garlic

Common names for fresh garlic

garlic clovesraw garlicgarlic bulb

Related ingredients

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0 substitutes available

dried oregano

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dried thyme

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dried rosemary

5 substitutes available

dried parsley

5 substitutes available

Alternative

garlic powder

Dried and ground garlic provides a convenient shelf-stable alternative with a more mellow, evenly distributed flavour. It lacks the moisture and sharp bite of fresh garlic but integrates seamlessly into dry rubs, spice blends, and slow-cooked dishes.

Use ¼ tsp for every 1 clove of fresh garlic

dry rubsbakingslow cookingsoupsraw dishessautéing aromaticsroasting whole

Alternative

shallots

Shallots offer a milder, slightly sweet allium flavour that can stand in for garlic when a gentler aromatic base is needed. They work best finely minced in cooked dishes and lend a subtle complexity, though they will not replicate garlic's signature pungency.

Use 1 small shallot for every 2–3 cloves of fresh garlic

sautéingsaucesvinaigrettesbraisesstrongly garlic-forward dishes

Alternative

asafoetida (hing)

Asafoetida is a pungent resin used in South Asian cooking that mimics the sulphurous, savoury depth of garlic and onion. It is especially useful for those avoiding alliums for dietary reasons; only a very small pinch is needed as it is extremely potent raw but mellows considerably when cooked in oil.

Use a small pinch (⅛ tsp) per 2–3 cloves of fresh garlic — fry briefly in oil before adding other ingredients

cooked dishescurrieslentil dishesstir-friesraw dishesWestern bakingdelicate sauces