Garlic Salt in Ceramic Jar

Tyrolean Garlic Salt for everything savory

The garlic salt from Essenz der Alpen is a pan-boiled alpine salt from Hall in Tirol with 8% real garlic. No garlic flavoring, no anti-caking agents, no additives – just two ingredients that together season any savory dish.

Tyrolean Garlic Salt combines the power of the Austrian Alps with bold garlic, an uniodized alpine salt, hand-scooped by Johanna Jenewein in the Tyrolean pan-saline and refined with 8% garlic. That's all it takes: salt and garlic, nothing else. You save yourself the tedious peeling, chopping, and sticky fingers; the seasoning is already in the little pot, finely ground and ready for use whenever you're in the mood for garlic.

Bold, spicy, and savory

The garlic salt smells immediately of freshly chopped garlic and provides a strong flavor without the biting heat of a raw clove. It’s exactly the seasoning that would otherwise require an entire board full of cloves.

On the tongue, you first notice the mild, pan-boiled alpine salt, followed by the garlic—warm and rounded rather than sharp. Because it is dried and finely incorporated into the salt, it remains easy to portion—a pinch more or less, and you have the seasoning perfectly under control. And because it contains no anti-caking agents, give the pot a good shake before opening it for the first time.

Wherever things get hearty

Garlic salt is the quick all-rounder for everything savory, from baked potatoes to grilled meat to garlic bread. A single pinch is enough to make a dish taste like more.

It is particularly good on roasted potatoes and fries, in marinades for steak and chicken, over tomatoes with olive oil, or stirred into herb quark and dips. Even a simple buttered bread becomes garlic bread with it, and pasta with a little oil needs hardly more than a pinch. If you prefer a pure base for seasoning, reach for the alpine salt; for green herb cuisine, the herb salt is available right next to it. You can find more varieties among our salt specialties.

Pan-boiled salt from Johanna in Hall in Tirol

In her small pan-saline in Hall in Tirol, Johanna Jenewein has been boiling alpine natural brine into pure, uniodized salt since 2020. Hall in Tirol has been known as a salt town for centuries.

It all started with concerns about microplastics in the oceans and the question of why people use sea salt when an ancient, uncontaminated salt from a prehistoric sea lies deep beneath the Austrian Alps. From this natural brine, the salt is gently extracted in the pan, skimmed by hand, and dried before the garlic is added and everything is placed into the reusable ceramic pot.

Thus, the garlic salt remains, well over 5 years after the first boiling attempts, an honest craft product, 100% alpine salt and garlic, with no additives. "Salt is the most valuable ingredient in your kitchen," explains Johanna. She is right.

Better to add early than at the very end

It is better to sprinkle the garlic salt in a little earlier while cooking rather than just at the very end so that its aroma distributes throughout the dish, and store the 80 g container in a dry place, tightly closed. For grilling, it is best to fill it into a small shaker so you have the seasoning right at hand by the grill. The empty ceramic pot can then continue to live on as a storage jar or as a small baking mold.

The little pot also makes a lovely gift for anyone who enjoys cooking and grilling. Feel free to take a look at the other pan-boiled salts from Essenz der Alpen, from mild Salt & Pepper to the hearty "Jausensalz" (snack salt). A piece of Tyrolean cuisine for every day.