Garlic Salt in Ceramic Jar

Garlic salt in a ceramic pot. Pan-boiled alpine salt with eight percent garlic.

Garlic salt is a pan-boiled alpine salt from Essenz der Alpen with eight percent real garlic. No artificial garlic flavor, no anti-caking agent, no separating agent.

Garlic salt is an uniodized alpine salt from Essenz der Alpen, hand-scooped in a Tyrolean salt pan and refined with dried garlic. No peeling, chopping, or sticky fingers. The seasoning is ready in a ceramic pot, finely ground and immediately at hand. This way, you can season even when there's no fresh bulb at home. Only two ingredients are in it: salt and garlic, nothing else. The reusable pot contains 80 grams for everything savory.

Warm and round instead of sharp

The seasoning immediately smells of fresh garlic and tastes strong, without the biting sharpness of a raw clove. To achieve that otherwise, you'd need a whole board full of cloves.

On the tongue, the mild alpine salt appears first, followed by the garlic, warm and round. A pleasant note remains in the finish, which doesn't linger long in the mouth. Even cold on bread or in quark, the aroma unfolds immediately. Because the garlic is dried and finely incorporated, it remains easy to dose. A pinch more or less, and you have the seasoning under control. Those who expect raw, sharp garlic notes will not find them here.

Wherever it gets hearty

The salt is the quick all-rounder for all savory dishes, from baked potatoes to grilled meat and garlic bread. A pinch is enough, and the dish tastes like more.

We like it on roasted potatoes and fries, in marinades for steak and chicken, and over tomatoes with olive oil. It also goes well over roasted vegetables or stirred into a gravy. It also works well stirred into herb quark and dips. Stirred into a little olive oil, a pinch quickly makes a savory dipping oil. A simple buttered bread becomes quick garlic bread with it. Pasta with a little oil needs hardly more than a pinch. For the pure base for re-salting, reach for the alpine salt, for green cuisine, reach for the herb salt.

From experience: Sprinkle it in rather early during cooking so that the aroma spreads. When grilling, it's best to put it in a small shaker. Shake the pot briefly before the first opening. It is not suitable as a finishing or decorative salt, as it easily overpowers delicate dishes.

Two ingredients from Hall in Tirol

In a small salt pan in Hall in Tirol, Johanna Jenewein has been boiling alpine natural brine into pure salt since 2020. Hall in Tirol has been known as a salt town for centuries. For centuries, the city lived from salt, and this craftsmanship still has an impact today.

The natural brine is highly concentrated salt water from a primordial sea deep beneath the Alps. From a lot of brine, only a little salt remains in the end, most of it evaporates. During pan boiling, it is gently heated until crystals form on the surface. Johanna scoops them off by hand and dries them before the ground garlic is added. The garlic is incorporated dried so that it remains durable and does not clump. The salt remains uniodized, i.e., without added iodine, and comes into the pot without additives. Thus, the mixture remains an honest handcrafted product made of exactly two ingredients.

Only salt and garlic, nothing else

What sets this seasoning apart from many garlic products is its simplicity of exactly two ingredients. There are no anti-caking agents or separating agents in it. In the pantry, this one pot replaces both garlic granules and a salt shaker. Anyone who likes to cook with garlic often has the seasoning always at hand. Everything is packaged plastic-free in a ceramic pot, which later lives on as a storage jar or as a baking mold. This makes it a small souvenir for everyone who likes to cook and barbecue.

A pinch, and roasted potatoes, steak, or bread immediately taste stronger and rounder.