i'm more doubtful about exactly garlic tbh, cause it's sensitive to temperature and i never tried, normal spices can handle 100c no problem, and dry very quickly that way without losing aroma that much (with a pan or oven), but can intermix the smells if you are doing all at once in an oven (
)
i also think some hotels use giant ovens for their salt shakers, as it's the least effort



they do use other salts there, with lower melting points and not as aggressive