This archive report was first published on 15 September 2019.
Garlic, or kitunguu saumu in Kiswahili, is a staple in many kitchens. However, this article focuses on garlic salt, a blend of garlic and salt that adds flavor to meals without the need for separate seasonings.
My relationship with salt has undergone a significant change since 2019. In the past, I would often add too much salt to my food, sometimes before even tasting it. This habit has largely disappeared, thanks to the introduction of garlic salt in my cooking routine.
Garlic salt has been a game-changer in my kitchen. By making my own, I can measure the quantities of garlic and salt to my liking, unlike store-bought versions. I combine minced and dried garlic with either pink salt, sea salt, or herbal salt in a ratio of 10 buds of garlic to 250g of salt. I prefer using large crystal salt, which has a lower volume than table salt in a teaspoon.
One of the benefits of using homemade garlic salt with large crystal salt is reduced salt consumption. If you're someone who tends to overconsume salt, consider making your own garlic salt. Although it's available in health shops for approximately Sh200 for 100g, making your own allows for greater control over the ingredients and quantities used.
