Garlic Salt

Store in a cool, dry place in an airtight container. Keeps indefinitely but flavor potency gradually diminishes over 2-3 years. Moisture will cause clumping; add a few grains of rice to absorb humidity if needed.

Remember that garlic salt is primarily salt—reduce or omit additional salt in your recipe to avoid over-salting

Add toward the end of cooking for brighter garlic flavor, or at the beginning for mellower, integrated taste

Use as a quick seasoning for roasted vegetables, garlic bread, or to rim cocktail glasses for Bloody Marys

Garlic salt typically contains anti-caking agents; check labels if avoiding additives

Using garlic salt in addition to regular salt without adjusting quantities, resulting in overly salty dishes

Expecting fresh garlic flavor—garlic salt has a milder, more one-dimensional taste than fresh or granulated garlic

Using it in baking or delicate dishes where the salt content can't be properly balanced