[GOURMET] Salt of garlic Garlic Salt

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Salt of garlic Garlic Salt
A little about love for salt: It's an acquired habit and you can get rid of it.
The source of salinity we feel in foods depends not only on the amount of salt in the food, but also on the sensitivity of the receptors that are responsible for the salinity sensation in the mouth and vary from person to person.
In the beginning, when the salt is reduced, the taste of the food may be bland, but after about two weeks, the taste receptors become more sensitive and begin to feel the natural taste of the foods.
A simple and excellent mixture!

Other uses:
Coarse Atlantic sea salt - the dried salt in a natural and traditional process that preserves the natural minerals found in
fried garlic salt - the strong and favorite taste of garlic after frying in a pan!

How to use:
It is recommended to add towards the end of cooking to preserve the rough texture of the salt. Suitable for meat, fish, pasta salads, potatoes and more.

Price per 100 grams: pay 13 NIS