SALT, GARLIC, MODIFIED FOOD STARCH, SUGAR, PARSLEY, NATURAL FLAVOR, AND EXTRACTIVES OF CARROT (FOR COLOR).
1/4 tsp. (0.9g)
I LOVE YOUR GARLIC SALT W/PARSLEY. I HAVE USED IT IN JUST ABOUT EVERYTHING I COOK. I HAVE ONE REQUEST OF MCCORMICK / LAWRYS: COULD YOU PLEASE POSSIBLY SUBSTITUTE MORTON LITE SALT FOR THE SALT THAT YOU USE IN YOUR SPICE MIXES. AS YOU KNOW, SOME FOLKS, ESPECIALLY US SENIORS, HAVE SALT ISSUES. I REALLY DO NOT WANT TO STOP USING YOUR GARLIC SALT BECAUSE I AM ADDICTED TO IT AND HAVE HIGH BLOOD PRESSURE. YOU MAY FEEL FREE TO CONTACT ME @410-402-0905 OR firstname.lastname@example.org SINCERELY YOUR BESTEST FAN, MOLLY E C OFFMAN
MOLLY E COFFMAN | September 24, 2013
This product is amazing, my potatoes and meats are not the same without it!!!!!!It is unfortunate that I have to drive across the border to purchase it!!!!
Adriana Bottoni | August 03, 2016
This is my all time favorite. I use it in most of my dishes from scrambled eggs, tomatoe sauce, all my meats and veggies. I use it in place of my salt shaker. Great product. Thanks
Carol | February 09, 2014
I have been using this for years and use it in everything I cook. I never read the label until I noticed that the price remained the same but it went from 11oz to 9.3oz. The sodium is up from 240mg to 260mg. Sugar is listed as one of the ingredients but not listed under nutrition facts. I'm glad partially hydrogenated oil is not on there anymore. I'll use up what I have but will get another brand or make my own.
Patty | May 19, 2016
Utterly disappointed that Lawry's would INTENTIONALLY put known-dangerous trans fats in this product. That's what Partially Hydrogenated Vegetable Oil is. I have loved it until I knew that. It would be crazy to continue with it now. Shame on you Lawry's. I am so disappointed.
Ronald | May 22, 2016
As long as your company keeps using partially hydrogenated vegetable oil in your product, I will not purchase it. Your company should know better than that. There's absolutely no need to use a product we all know clogs arteries.
Cathy Sneaden | March 31, 2016