Convert between all forms of garlic.
1 medium clove of garlic = 1 teaspoon minced = ⅓ teaspoon garlic powder = ½ teaspoon garlic flakes = ½ teaspoon jarred minced garlic. A whole head of garlic typically contains 10-12 cloves. Fresh garlic has the most complex flavor — pungent when raw (allicin is released when cells are broken) and sweet/nutty when roasted. Garlic powder is ~3× more concentrated by volume than fresh minced due to dehydration. Jarred minced garlic is convenient but milder — it's preserved in citric acid which dulls the flavor. For maximum allicin (the health-beneficial compound), mince garlic and let it sit 10 minutes before cooking — this allows the enzyme alliinase to fully convert alliin to allicin. Avoid burning garlic — it turns bitter in seconds above 175°C. Add it after onions, never first.