Substitute for garlic?

Question

Ok whenever I put real garlic into anything, no matter the amount, it really upsets my stomach. I fine with garlic salt and powder. Is there anything I can use to substitute the garlic and still get basically the same taste.

Answer 1

So, is it only FRESH garlic that upsets your stomach? If so you could try granulated garlic (provides flavor, but not texture) OR garlic flakes (Substitute 1/2 teaspoon garlic flakes for every clove of garlic) OR garlic powder (Substitute 1/8 teaspoon powder for every clove of garlic called for in recipe.) OR garlic salt (Substitute 1/2 teaspoon garlic salt for every clove of fresh garlic called for in recipe. Reduce salt in recipe.) .

If you're wanting a complete substitute, try shallots, onions or
garlic chives in equivalent amounts.

Answer 2

Are you bothered by raw garlic alone, or does roasted/cooked garlic bother you also? If you can tolerate garlic powder, then it seems like there is something in raw garlic that gets cooked out. In the produce section, they sell little jars of cleaned garlic. Some stores have roasted garlic also. Maybe you could test the waters with that to see if your stomach can take it. Asian markets have Fried Garlic that you may find edible as well.

Naturally, garlic is a very unique flavor that is hard to replace. But, I would say some other aromatic like Shallots may be a suitable replacement. They are a bit sweeter, but still may hold up well.

Good luck!

Answer 3

Well I suppose it is something in the fresh garlic. I'd play around with it and see if that is true. Try roasting a head
of garlic in the oven for an hour. Then eat a mushy clove spread on a
piece of bread. Does the thorough cooking eliminate the
effect.

Are shallots and onions ok?

I'd go with finely chopped onion and bell pepper and some
garlic powder with maybe a tiny bit of horseradish to give it
that twang.

Answer 4

If you are cooking and want the garlic taste, try this.

Crush the cloves of garlic, but do not mince or chop them. Cook your recipe as usual, but REMOVE the garlic cloves before serving. You will have the flavor, but not the fiber. For some people, this will eliminate the difficulty.

I agree with the people who mentioned shallots, as far as taste is concerned. But they are in the same family as garlic (that's why the taste is somewhat the same), so they may affect you the same way as well.

Answer 5

The only thing that pops to mind is shallots. Or green garlic which looks like a large green onion, but has a hint of garlic.

I love garlic and onions, but they don't like me. Unless they're pretty well cooked.

Answer 6

Were I you,I'd just keep to the garlic salt and powder. We use it all the time in our dishes here at home...and there's really no difference.

Answer 7

Shallots, or even onions.

Answer 8

ginger

Answer 9

Sorry, no substitute...

Answer 10

Shallots are excellent!!!!!!!!!!!!!!!