WHAT IS GARLIC?
Garlic is a plant in the onion family that is commonly used in cooking. It is native to Central Asia and northeastern Iran and has been used for both culinary and medicinal purposes for thousands of years. The bulb of the garlic plant is made up of smaller bulbs, or cloves, which are encased in a white, papery skin. When crushed or finely chopped, garlic releases a strong, pungent aroma and has a strong, slightly bitter flavor. It is a common ingredient in many dishes and is known for its health benefits.
Dried garlic takes on a mellow, round flavor that elevates recipes both savory and sweet. McCormick partners with family owned farms to grow garlic that can be used as powder or minced. It adds instant flavor into whatever you’re cooking because our bottles contain garlic and only garlic, and nothing else. Garlic is a member of the lily family, native to Central Asia and cousin to leeks, chives, onions and shallots. It’s the most pungent of the lilies, with a strong flavor and aroma. Unless you’re using it to ward off vampires, as people have done since the 1700s, it pays to use allium sativum with a gentle hand.
GARLIC POWDER
Garlic powder hasn’t always enjoyed the best reputation. Some cooks think it’s a second-rate substitute for raw garlic. But that’s a quality issue, not the inevitable result of processing. When you start with high-quality garlic the way we do, dried and ground without added fillers, you have a delicious, convenient seasoning in hand.
HOW TO USE GARLIC POWDER
Garlic powder works in any recipe that calls for dried or fresh garlic. The difference is intensity. Use a light hand and taste as you go when stirring it into salad dressings, rubs, marinades, sauces and stews. The strong flavor of garlic powers many Mexican and Tex-Mex dishes. Garlic powder makes it easy to amplify the savory warmth of taco fillings made with beef or pork and cooked tomato sauce for burritos. We love it in uncooked dishes, too. Think fresh tomato salsa, guacamole and homemade jalapeño hot sauce.
Any dish with ground beef—meatballs, meatloaf, chili, hamburgers—is a great candidate for garlic powder. Sprinkle it in. Its fine texture helps to ensure garlic flavor is evenly distributed throughout the dish. It’s an excellent base for garlic toast or croutons. Mix it with softened butter, parsley flakes and a touch of salt. For an added twist, stir in Parmesan cheese. Spread it on a baguette or Italian bread and broil for an easy addition to any dinner.
Garlic powder is an excellent base for garlic toast or croutons. Mix it with softened butter, parsley flakes and a touch of salt. For an added twist, stir in Parmesan cheese. Spread it on a baguette or Italian bread and broil for an easy addition to any dinner.
Nuts and seeds make an extra-special snack or garnish when roasted with a touch of garlic powder and a hint of thyme or marjoram. We especially love pumpkin seeds toasted with garlic powder and cumin as a garnish for butternut squash soup. Butter’s creaminess mellows garlic and garlic brings character in return. It’s a great combo to have in the freezer. Stir garlic powder into softened butter and roll it into a log. Then wrap and freeze. Cut slices to top grilled steak, garnish a baked potato or dress simply steamed vegetables.
Butter’s creaminess mellows garlic and garlic brings character in return. It’s a great combo to have in the freezer. Stir garlic powder into softened butter and roll it into a log. Then wrap and freeze. Cut slices to top grilled steak, garnish a baked potato or dress simply steamed vegetables.
GARLIC POWDER SUBSTITUTIONS
If you have dried minced garlic in the pantry, crush it and use an equal measure. If you have fresh garlic, substitute one medium-size clove, finely minced, for each 1/8 teaspoon of garlic powder. That works in reverse, too! If your recipe calls for fresh garlic, you can substitute 1/8 teaspoon per clove.
ROASTED GARLIC POWDER
What a two-faced vegetable that garlic is! When raw, it brings sharp, biting heat to the table. Delicious, yes, but sometimes overpowering. When roasted—slowly and gently—garlic turns sweet, mellow and rich. It’s a stunning—and delicious—transformation.
Garlic is the most pungent member of the lily family, a native of Central Asia and cousin to leeks, chives, onions and shallots. The process we use to dehydrate garlic is similar to toasting. The garlic develops a richer, mellower flavor when oven-dried. It’s slightly sweeter than raw garlic, yet equally robust.
When roasted, garlic goes from a sharp, hot condiment into one that’s deep, rich, toasty and slightly sweet. What a transformation! Add roasted garlic to soups, stews, salad dressings, rubs, marinades—anywhere you’d use raw or dried garlic. The result will be a mellower, earthier garlic flavor. It’s a foolproof way to give your favorite recipes new life. You’ll know it’s McCormick roasted garlic powder if it smells like a sweeter, caramelized version of regular garlic powder.
HOW TO USE ROASTED GARLIC
Use roasted garlic in any dish that calls for raw, powdered or minced garlic. It will bring the rich, mellow flavor that only carefully roasted garlic can deliver. When substituting for raw garlic, start with 1/8 teaspoon for each clove and season to taste.
Spanish cooks adore garlic, and use it in such favorite national dishes as the rice dish paella and the beef, chicken and chorizo stew with chickpeas called cocido Madrileño. Using roasted garlic in these recipes will bring deeper flavor.
Your favorite Mexican recipes are another perfect home for roasted garlic. Taco and burrito fillings, salsa and guacamole are just a few ideas. We love it in salsas and sauce that feature roasted chilies and tomatoes or tomatillos. The acidity provides a perfect match for the earthiness of roasted garlic.
Any creamy sauce—mayonnaise for aioli, white sauce for a cream soup or casserole, cheese sauce for mac ‘n cheese—will perk right up with a pinch or two of roasted garlic. It brings quick, complex flavor to dishes that might be overpowered by raw garlic.
Burgers, whether beef, turkey or black bean, go bold with the addition of roasted garlic, ground cumin and thyme. Fold the spices into the burger before grilling or stir into mayonnaise for a dressing, and top with lettuce, tomato and onion.
Ready for a new twist on chicken noodle soup? Or minestrone? You can up the game of any soup—even store-bought—by adding roasted garlic powder. We like to sprinkle it in while heating the soup to bring extra flavor to the table.
ROASTED GARLIC SUBSTITUTIONS
You can use regular garlic powder, although it won’t have that rich, sweet flavor. Or you can toast garlic powder in a dry pan over medium heat for just a moment or two to bring out deeper flavor. Roasted fresh garlic is another solution. Use one tablespoon for each teaspoon of dried roasted garlic.
HOW TO STORE GARLIC
Keep garlic in a place away from heat, moisture and direct sunlight. Store garlic powder and garlic salts away from the stove or sink and keep it in a dark cabinet or spice drawer to help retain the quality. Same rules apply for keeping spices on a spice rack and should keep it away from the stove and sink but also keep it away from direct sunlight.
GARLIC SALT
We can’t imagine getting by in the the kitchen without garlic salt! It’s a quick way to wake up flavor, and the perfect fix for a bland sauce or a chicken or fish dish that needs an easy oomph. Use it in any savory dish that calls for regular salt, at the stove or on the table. McCormick garlic salt begins with whole, quality heads of raw garlic. We clean, dry and grind the garlic before blending it with a touch of garlic oil and salt.
HOW TO USE GARLIC SALT
Use garlic salt anywhere you’d use salt for savory flavor. Sprinkle it on meat as you brown it for a stew. Season fish before it goes under the broiler or chicken while it bakes. We love to finish sautéed vegetables with garlic salt and black pepper for added flavor.
Beef loves garlic salt. Use it to season ground beef for hamburgers, chili, taco filling and enchiladas, or casseroles such as shepherd’s pie, baked ziti and lasagna. We cut back on the plain salt—or leave it out altogether—to let the garlic shine. Simplify any stir-fry by tossing the protein—chicken, shrimp, beef—with a pinch of garlic salt and cayenne pepper before cooking. When the meat’s almost done, throw in plenty of fresh vegetables. Say yes to easy weeknight meals!
Garlic salt makes a great base for dry rubs. Toss it with any combination of dried herbs, a bit of crushed red pepper for heat and you’re good to go. For sensational ribs, we mix garlic salt with thyme, marjoram, cumin, black pepper and a bit of brown sugar. Get ready to lick your fingers!
Any creamy dip recipe—onion, bacon and tomato, smoked salmon, cheesy spinach, taco queso—is a natural fit for garlic salt. Let the dipping begin!
Beef loves garlic salt. Use it to season ground beef for hamburgers, chili, taco filling and enchiladas, or casseroles such as shepherd’s pie, baked ziti and lasagna. We cut back on the plain salt—or leave it out altogether—to let the garlic shine.
You’ll love a hint of garlic in mashed, roasted and sautéed potatoes. Sprinkle with garlic salt in place of regular salt and include plenty of ground black pepper. It’s a family-pleasing side dish that goes with most anything.
GARLIC SALT SUBSTITUTIONS
You can always substitute your own blend of garlic powder and salt. The ratio is roughly three parts salt to one part garlic powder. Or, if you have fresh garlic on hand, mince it with salt to add to your recipe. One medium-size fresh garlic clove equals 1/8 teaspoon garlic powder.
HOW LONG DOES GARLIC LAST?
How long garlic lasts can vary depending on the way it is stored and the form in which it is purchased. Unpeeled whole garlic can last for roughly 6 months whereas a single unpeeled clove will last about 3 weeks. Peeled garlic will generally last about a week. Garlic powder and garlic salt can last significantly longer depending on the conditions it is stored and usually lasts anywhere from 2 to 4 years. Minced garlic in a bottle will last roughly 18 to 24 months deepening on the conditions it is stored. Always follow best by dates on labels. Check out how long spices last for your favorite spices.
HOW TO STORE GARLIC
Keep garlic in a place away from heat, moisture and direct sunlight. Store garlic powder and garlic salts away from the stove or sink and keep it in a dark cabinet or spice drawer to help retain the quality. Same rules apply for keeping spices on a spice rack and should keep it away from the stove and sink but also keep it away from direct sunlight.
FLAVORS THAT GO WITH GARLIC:
Garlic pairs nicely with these herbs and spices. Try them together the next time you're in the kitchen cooking something up for lunch or dinner.
- Parsley: Parsley is mildly flavored and so versatile. Add to pasta, potato or chicken salad. Mix with melted butter and toss with vegetables or potatoes.
- Black Pepper: Native to the Malabar Coast of India, McCormick Black Pepper comes from the mature berries of the evergreen vine Piper nigrum. From plantation to package, we monitor the process every step of the way to ensure that every bottle delivers consistent sharp aroma and earthy flavor. In ancient times, peppercorns were rare and valuable. They were used as currency to pay dowries and even rent. Although no longer used as money, pure black pepper is still one of the world’s most valued and beloved spices in all types of food.
- Ginger: The very finest ginger comes from small holder farmers on one to two acre plots of land off the Malabar Coast of India. Ginger has enjoyed some unusual uses, including warding off the plague during Henry VIII’s time. In the 19th century, ginger was commonly sprinkled on top of beer or ale and then stirred into the drink with a hot poker. Today, ginger is an essential ingredient in all kinds of sweet and savory dishes.
- Oregano: In Greek, oregano means “joy of the mountain." Even though it's super popular today, it actually wasn't wasn’t widely used in the U.S. until GIs returned from Italy during World War II. Our pure oregano is a delicious addition to any tomato dish, eggs and omelets, chicken, fish and pork, cooked vegetables, vinaigrettes and more. Consider it your go-to herb for that real Mediterranean flavor.
- Thyme: The plant’s tiny leaves—just a quarter inch at most in length—must be carefully harvested, cleaned, dried and milled to retain their rich color, piney aroma and earthy flavor. In the ancient world, thyme was a symbol of courage and bravery. One of the highest compliments to pay a Greek warrior, for instance, was to say he smelled of thyme. And in the Middle Ages, thyme was used to fend off nightmares. Today, our pure thyme holds its greatest place of honor in the kitchen as one of our most popular herbs.
HOW MCCORMICK SOURCES GARLIC
McCormick Garlic begins with whole heads of best-quality raw garlic grown in rich soil with plenty of sunshine. We remove the papery husk and gently dry the cloves before grinding them to a powder that will easily rehydrate and disburse in any recipe or milling them to a proper mince. The process mellows and rounds out the flavor.
GRAB YOUR GARLIC PRODUCTS!
- McCormick Garlic Powder
- McCormick Minced Garlic
- McCormick Garlic Seasoned Salt Grinder
- McCormick Garlic Pepper Seasoning Grinder
- McCormick Roasted Garlic Powder
- McCormick Organic Garlic Powder
- McCormick Garlic Salt
- McCormick Gourmet Organic Garlic Powder
- Grill Mates Roasted Garlic Herb Seasoning
- Grill Mates Peppercorn Garlic Marinade
- Grill Mates Garlic Herb Wine Marinade
AND TRY THESE RECIPES THAT USE GARLIC:
- Garlic and Herb Roasted Potatoes
- Garlic Butter Shrimp Scampi
- Garlic Mashed Potatoes Recipe
- Garlic Herb Tilapia
- Garlic Hummus Recipe
MORE GARLIC TIPS
- How To Make The Best Garlic Bread
- Garlic Butter Steak Bites Are The Best Thing To Ever Happen To Beef
- Brussels Sprouts Skillet With Crispy Pancetta-Garlic Bread Crumbs
- 4 Genius Stir-Fry Tricks You (Probably) Don't Know Yet
TRY GARLIC IN SOME OF OUR FAVORITE CUISINES
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