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We can’t imagine getting by in the the kitchen without garlic salt! It’s a quick way to wake up flavor, and the perfect fix for a bland sauce or a chicken or fish dish that needs an easy oomph. Use it in any savory dish that calls for regular salt, at the stove or on the table. McCormick garlic salt begins with whole, quality heads of raw garlic. We clean, dry and grind the garlic before blending it with a touch of garlic oil and salt.
Q: If I don’t have garlic salt on hand, what makes a good substitute?
A: You can always substitute your own blend of garlic powder and salt. The ratio is roughly three parts salt to one part garlic powder. Or, if you have fresh garlic on hand, mince it with salt to add to your recipe. One medium-size fresh garlic clove equals 1/8 teaspoon garlic powder.
Garlic is the most pungent member of the lily family, a native of Central Asia and cousin to leeks, chives, onions and shallots. The process we use to dehydrate garlic is similar to toasting. The garlic develops a richer, mellower flavor when oven-dried. It’s slightly sweeter than raw garlic, yet equally robust.
McCormick garlic begins with fresh, whole heads of quality garlic grown in rich soil with plenty of sunshine. We remove the papery husk and gently dry the cloves before grinding them to a powder and mixing them with a touch of garlic oil and salt. The drying process mellows the flavor of raw garlic and contributes a subtle sweetness.