Garlic salt: Difference between revisions

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.

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+{{Short description|Seasoned salt}}
 [[File:GarlicSalt.jpg|thumb|right|170px|A bottle of garlic 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&lpg=PA50&dq=%22garlic%20salt%22&pg=PA50#v=onepage&q=%22garlic%20salt%22&f=false | title=The Complete Book of Garlic: A Guide for Gardeners, Growers, and Serious Cooks | publisher=Timber Press | date=2008 | accessdate=2 December 2013 | author=Meredith, Ted | pages=50}}</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.
+'''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.
-==See also==
-*[[Garlic oil]]
-*[[Garlic powder]]
-*[[Garlic sauce]]
 ==References==

Latest revision as of 16:28, 2 October 2023

References