Garlic powder is simply dehydrated pure garlic cloves without an added salts, spices, or flavors. Garlic powder retains its flavor and lasts longer than fresh garlic, and requires no refrigeration or special treatment. At times fine ground garlic powder is more convenient than fresh garlic.

USDA Certified Organic and Non-GMO Project Verified, our whole garlic cloves are ground and dried, resulting in vibrant, aromatic garlic in every bottle.

The process of making garlic powder includes drying and dehydrating the vegetable, then powdering it through machinery or home-based appliances depending on the scale of production. Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

McCormick Onion Powder is always made from California-grown onions. So convenient, it makes it easy to add savory richness to just about any dish ̶ from soups and sauces to vegetables, chicken and hamburgers.

McCormick garlic powder is whole, quality garlic cloves that have been dried and ground. As a result, you'll find vibrant, aromatic garlic in every bottle.

McCormick Garlic Powder is always made from fresh, whole garlic cloves that have been dried and ground.

Growing in Maryland McCormick has an extensive footprint in Maryland, including the largest spice production facility on the planet, a spice mill, distribution facilities, and its Baltimore County corporate headquarters it has called home since 1991.

We go further for people, the planet, and for your plate because great food starts with great ingredients. By sourcing all our products in a way that's good for the planet, we can offer organic, non-GMO products that are free of pesticides and herbicides.

whole garlic cloves McCormick Garlic Powder is always made from fresh, whole garlic cloves that have been dried and ground.

Maryland Growing in Maryland McCormick has an extensive footprint in Maryland, including the largest spice production facility on the planet, a spice mill, distribution facilities, and its Baltimore County corporate headquarters it has called home since 1991.

allicin The major active components of garlic (Figure 1) are its organosulfur compounds, such as diallyl thiosulfonate (allicin), diallyl sulfide (DAS), diallyl disulfide (DADS), diallyl trisulfide (DATS), E/Z-ajoene, S-allyl-cysteine (SAC), and S-allyl-cysteine sulfoxide (alliin) [15,16,17,18].

Fresh or crushed garlic yields the sulfur-containing compounds allicin, ajoene, diallyl polysulfides, vinyldithiins, and S-allylcysteine, as well as enzymes, saponins, flavonoids, and Maillard reaction products when cooked, which are not sulfur-containing compounds.