About Garlic Uses, Pairings and Recipes

About Garlic Uses, Pairings and Recipes


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.


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.


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. 


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 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 PepperNative 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.








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