Out of fresh ginger, garlic or onions? Or just short on time? Dehydrated powders give you the same flavour with zero peeling and chopping. Here's how much to use.
Quick conversion chart
| Fresh ingredient | Powder equivalent |
|---|---|
| 1 medium onion | 1 tsp onion powder |
| 1 garlic clove | ⅛ tsp garlic powder |
| 1 inch ginger | ½ tsp ginger powder |
| 1 medium tomato | 1 tbsp tomato powder |
Instant ginger-garlic paste
Mix equal parts ginger powder and garlic powder with a little water or oil to a paste. Use it exactly like fresh ginger-garlic paste in curries and marinades.
Tips for best flavour
- Add powders to hot oil for a few seconds, or directly to the gravy – they don't need long frying.
- Pure powders have no anti-caking agents, so keep the pack tightly closed and use a dry spoon.
- Start with a little less and adjust – powders are concentrated.
Perfect for
Busy homes, hostels, travel, office lunches, restaurants and cloud kitchens – anywhere you want consistent flavour without the prep.
Shop the range: Spices & Condiment Powders