Garlic salt: Difference between revisions
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{{Short description|Seasoned salt}} |
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[[File:GarlicSalt.jpg|thumb|right|170px|A bottle of garlic salt]] |
[[File:GarlicSalt.jpg|thumb|right|170px|A bottle of garlic salt]] |
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'''Garlic salt''' is a [[seasoned salt]] |
'''Garlic salt''' is a [[seasoned salt]] made of a mixture of dried, ground [[garlic]] and [[table salt]] with an [[humectant|anti-caking agent]] (e.g. [[calcium silicate]]).<ref>{{cite book | url=https://books.google.com/books?id=Hsf-43XvEnkC&q=%22garlic+salt%22&pg=PA50 | title=The Complete Book of Garlic: A Guide for Gardeners, Growers, and Serious Cooks | publisher=Timber Press | date=2008 | access-date=2 December 2013 | author=Meredith, Ted | pages=50| isbn=9780881928839 }}</ref> In its most basic form it is made by combining 3 parts salt and 1 part dried [[garlic powder]] by volume, or 6 parts salt and 1 part garlic powder by weight. |
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It should not be confused with minced garlic{{fact|date=December 2016}}, granulated garlic, or garlic powder, which are just ground dried garlic, also sold as [[spice]]s. |
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Garlic powder can be made into garlic salt by pouring it into a bowl with salt and pouring [[humectant]] on it.{{fact|date=December 2016}} |
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==See also== |
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* [[Seasoned salt]] |
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==References== |
==References== |
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{{Herbs and spices}} |
{{Herbs and spices}} |
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{{Salt topics}} |
{{Salt topics}} |
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{{portal bar|Food}} |
{{portal bar|Food}} |
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[[Category:Edible salt]] |
[[Category:Edible salt]] |
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Latest revision as of 16:28, 2 October 2023
![](http://upload.wikimedia.org/wikipedia/commons/thumb/6/66/GarlicSalt.jpg/170px-GarlicSalt.jpg)
Garlic salt is a seasoned salt made of a mixture of dried, ground garlic and table salt with an anti-caking agent (e.g. calcium silicate).[1] In its most basic form it is made by combining 3 parts salt and 1 part dried garlic powder by volume, or 6 parts salt and 1 part garlic powder by weight.
References
[edit]- ^ Meredith, Ted (2008). The Complete Book of Garlic: A Guide for Gardeners, Growers, and Serious Cooks. Timber Press. p. 50. ISBN 9780881928839. Retrieved 2 December 2013.