Granules or Powder

[Iroquois]

I've been using garlic and onion powders in my rubs forever. A lot of the recipes call for granulated garlic/onion, but I have not used it because I can't find them near me.

I'm really curious if there is a notable difference in using granules, and worth buy them on-line? Thank you for your feedback.

 

[JAKs Q & brew]

I believe the terms are used interchangeably and essentially mean the same thing.

 

[Smoking Piney]

Same here. Powder is powder. Granules is just a fancier term.

 

[Iroquois]

I have come across a few articles that say granulated is more course than powder. So, I was wondering if that affects the texture or not. Other places talk about powder has a longer shelf life. Just curious.

 

[Smoking Piney]

I think its splitting hairs. We're not talking haute cuisine for Q purposes here.

 

[thirdeye]

Granulated is larger in particle size. A notable difference in flavor is buying roasted garlic and toasted onion.

 

[sudsandswine]

Same here. Powder is powder. Granules is just a fancier term.

I have both onion and garlic in powder and granule form and there’s definitely a difference in size - I prefer granulated in most cases, especially when it comes to cooking something that will form a bark, I find the granule spices to be better for that.

 

[LYU370]

Powder would be more like baking soda, granulated would be like table salt.

 

[JIMSMOKES]

I keep both I use powder in sauces and brine. Use granulated in rubs for bark.

 

[Robwhatever]

I’ll be the contrarian. They are not the same, at least in BBQ. Use the granular one and skip the powder. It all has to do with a good bark formation.

Rob

 

[Bill-Chicago]

Powder would be more like baking soda, granulated would be like table salt.

What y'all are really needing is to add "minced" to the discussion


(Penzey's Andy, if curious)

 

[SMOKE FREAK]

A notable difference in flavor is buying roasted garlic and toasted onion.

As if I could find either around here.

Amazon to the rescue.

 

[Itsdone]

I have come across a few articles that say granulated is more course than powder. So, I was wondering if that affects the texture or not. Other places talk about powder has a longer shelf life. Just curious.

Correct, granules is more coarse then powder. It does make a difference on bark. Powder tends to also give a lighter color ( brown ) bark.

 

[Gnarlbecue]

If you have a choice between powder or granulated, get the granulated.

The powder tends to clump and tack up too fast. I like the larger granules because they bounce around when I apply my rub, kinda like pepper.

It makes application easier, and the flavor seems to hold up to smoke and other spices a little better.

 

[gcs]

I ordered garlic powder thinking powder and granule would be the sameish...nope...
Get granular!

 

[TBoneMac]

I recently heard Bobby Flay say, rather emphatically, that he doesn't like garlic powder - at all. I assume he likes the granules instead. Good enough advice for me. He's my favorite chef.

 

[Smoke Dawg]

Ever since we got a freeze dryer, we make our own Garlic and onion powder (mostly from our garden). Way better than store bought but it is a very fine powder. don't mix it in a rub but add it in layers. Garlic first, then onion and anything course after that. On Beeph, Porcini mushroom powder is the final layer.

 

[frayedend]

As if I could find either around here.

Amazon to the rescue.

Forget Amazon. Go to thespicehouse.com. They have both. Flat packs are like $7 and ship free. Quality is top notch.

 

[jbounds286]

I ordered garlic powder thinking powder and granule would be the sameish...nope...
Get granular!

did the same thing, and of course the powder container we bought is the 16 oz size......mistakes!

 

[Charny]

It seems that the powder oxidizes faster than the granules, due to increased surface area. That may be why granules tend to have better flavor. Of course I use them - both - but somewhat reluctantly because most don't smell and taste that great.

And just like black pepper or garlic powder/granules, the fine vs. coarse has other impacts in how the spice behaves in use.