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.
- Luh, BS; Woodruff, JG (1975). Commercial Vegetable Processing. Westport, CT: AVI. pp. 401–403. ISBN 978-0-87055-282-3.