Garlic salt

Garlic salt is a culinary seasoning made from dried, ground garlic cloves mixed with salt. It is produced by dehydrating garlic and then grinding it into a powder, which is then blended with salt to create a uniform mixture. This process concentrates the flavour of garlic while providing the convenience of a pre-mixed seasoning.

Manufacturers add garlic salt to enhance the savoury flavour profile of a wide range of foods. It is commonly used in dry rubs for meats, as a seasoning for roasted vegetables, and to add depth to pasta sauces, soups, and stews. Its dual function as a source of both garlic flavour and salt makes it a versatile ingredient in many savoury dishes.

Garlic salt is not considered a food additive and is therefore not listed on the Register of Food Additive Authorisations. Garlic itself is a common food ingredient with a long history of use. Some research suggests that compounds in garlic may have beneficial effects, but evidence is mixed and often based on high-dose extracts rather than typical dietary intake. The NHS advises that a healthy diet should be varied and balanced, and that salt intake should be limited, with adults advised to consume no more than 6g of salt per day.