Lawry's Roasted Garlic Herb Seasoning 24.5 Ounce Size - 6 Per Case.

★★★★★ 4.3 55 reviews

US$36.30
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US$36.30
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Product details

Management number 240861250 Release Date 2026/07/16 List Price US$36.30 Model Number 240861250
Category
Turn up the flavor without adding too much salt with Lawry's Touch of Sea Salt Roasted Garlic Seasonings, a robust blend of roasted garlic, oregano, mustard, basil and sea salt. Use it to add hearty flavor to pasta, chicken, fish, and pork, or mix in salad dressings and marinades.
Lawry's Touch of Sea Salt Roasted Garlic Seasoning adds a flavorful, smoky garlic taste with low salt: ユ Lawry's Touch of Sea Salt Roasted Garlic Seasoning blends garlic with the savory flavors of sea salt, mustard, toasted soy nuts and paprika for intense aroma and exceptional flavor in a lower salt option. ユ Lawry's Touch of Sea Salt Roasted Garlic Seasoning is made with no added MSG, artificial flavors or colors from artificial sources, and is lower in sodium to help meet requirements of reduced sodium diets. ユ Since 1938, Lawry's has been committed to providing flavor solutions to help chefs stay on top of menu trends and consumer preferences, while adding sensational flavor across the whole menu. ユ There are 6/24.5 oz. containers per case. Our 24.5 oz. size is ideal for adding restaurant-proven flavor back of house. ユ Lawry's Touch of Sea Salt Roasted Garlic Seasoning brings depth of flavor with less salt to roasts, steaks, vegetable medleys or a variety of potato applicatio

Ingredients: Yellow Corn Meal, Sugar, Garlic, Sea Salt, Spices (including Mustard, Basil And Oregano), Carrot, Roasted Garlic, Paprika & Natural Flavor.

Allergens: Not Available

Storage: Lawry's Touch of Sea Salt Roasted Garlic Seasoning has a shelf life of 720 days when stored tightly closed in a cool, dry place to protect against flavor loss and moisture. Avoid exposure to heat, humidity, direct sunlight and fluorescent light to maintain flavor and color. Always use dry measuring spoons and cups to ensure optimal product integrity.


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