Chives. Chives have a light onion-y garlic flavor that evokes the savory scent of garlic. They're part of the same plant family as garlic!
Fresh Garlic Substitutes
Garlic flakes: Also called dehydrated (or dried) minced garlic, use 1/2 teaspoon of garlic flakes in place of each clove. Granulated garlic: Use 1/4 teaspoon of granulated garlic in place of each clove. Garlic powder: Use 1/8 teaspoon of garlic powder in place of each clove.
Substituting with vegetables
Celeriac, or celery root: This knobby root (related to one celery variety) is an excellent replacement for garlic.
The best garlic powder substitute? Garlic flakes. These dehydrated pieces of minced garlic best known for their use in Everything Bagel seasoning.
Let's start with what garlic powder actually is—it's a ground and dried out version of the fresh garlic bulb. You might also hear it referred to as “granulated garlic”—that's the same thing, only ground a tad bit coarser. One huge advantage of using this versus fresh garlic is that it's less prone to burning.
Substitute Herbs and Spices
Garlic chives, an herb with a garlicky flavor, are an obvious substitute, but here are other herbs and spices you may find useful: Peppercorns—white, pink, or Szechuan—can add different flavors to your cooking.
What is asafoetida? Asafoetida is a gum from a variety of giant fennel, which naturally has a strong and pungent smell, rather like rotting garlic (as in foetid). It's a very useful spice for those who can't or won't eat onion or garlic, as it adds a similar depth and savouriness to food.
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Small amounts of Asafoetida give a comforting onion-garlic flavour, which is especially good in stews, curries and vegetarian dishes. A ½ teaspoon of the powder can be substituted for 2-minced garlic gloves or 2/3 of a cup of minced onion. Tiny amounts give a gentle lift to cheese dishes, egg, salad dressings and fish.
If you have food intolerance to garlic, you may experience symptoms of the digestive tract, such as heartburn, diarrhea, or stomach pain. These can occur immediately or up to several hours after eating.
Allium vegetables, including garlic, onions, leeks, chives, scallions, and shallots, are rich in flavonols and organosulfur compounds, which have tumor-inhibitory properties in laboratory studies (1,2,10–14).
Garlic powder adds an intense, concentrated garlic flavor to a recipe, while garlic cloves offer a slightly subtler flavor. If you're substituting garlic powder for the fresh ingredient, you will need to use very little.
You can use garlic powder as a substitute for raw garlic, to make salad dressing, and as a seasoning. The mild flavor of garlic powder is less potent than a clove of garlic.
Potential Health Benefits of Garlic. Medical research links garlic to a number of health benefits. However, some studies have suggested that raw garlic may be more effective than the cooked version, while garlic supplements are the most effective.
Allium is a genus of monocotyledonous flowering plants that includes hundreds of species, including the cultivated onion, garlic, scallion, shallot, leek, and chives.
Shallots often are described as a cross between onions and garlic.
It's about Hindus who reject eating onions and garlic for religiously ascribed health and spiritual reasons.
Ancient Vedic texts also regard salty, spicy, strong and pungent foods to take away one's focus from the devotion of the Lord. According to Vaishnav tradition, people are weary of eating anything that grows underground and therefore, Vaishnav-Hindus particularly refrain from eating onions.
Hindu devotees believe that onions and garlic make it difficult to differentiate between desires and priorities since garlic is known as Rajogini - a substance believed to make one lose grip over their instincts while onions produce heat in the body.
In Japan, a unique type of garlic preparation has been used for centuries as a traditional health food. This is a garlic homogenate-based supplementary diet (GH diet) that is made by kneading and pulverizing crushed garlic together with egg yolk.
The Jain cuisine is completely lacto-vegetarian and also excludes root and underground vegetables such as potato, garlic, onion etc., to prevent injuring small insects and microorganisms; and also to prevent the entire plant getting uprooted and killed.
There's really no substitute for garlic, which has a very distinctive flavor. If you don't like garlic, you may choose to leave it out altogether or enhance the recipe with other herbs. In most cases, onion or chives add nice flavor to dishes that call for garlic.
Garlic is often added simply because it's a cheaper flavoring than adding more expensive ingredients, like herbs and spices. Sometimes pre-roasted chickens have garlic on them deliberately, because it's a known fact that garlic can mask the flavor of not so fresh or high-quality meats, and other foods.
If you don't have garlic powder you can substitute:
Equal amounts of freshly minced garlic. OR - Use one medium sized fresh garlic clove for every 1/8 teaspoon needed. OR - Equal amounts of granulated garlic. OR - Alternatively use chopped shallots or onion.