|This article does not cite any sources. (March 2013)|
Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.)
Garlic cloves are peeled and sliced. In most cases, the garlic is then heated to a temperature of between 150° and 160°C (~300-320°F). The water is removed to a moisture content of about 6.5%. The dehydrated garlic is then further sliced, chopped, or minced until the powder is reduced to the desired particle size.
|This spice-related article is a stub. You can help Wikipedia by expanding it.|