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Garlic Puree

Safe

Garlic puree is a whole-food ingredient. The only meaningful safety note is that garlic-in-oil at room temperature can support Clostridium botulinum if not properly acidified or refrigerated; commercial products are formulated to control this risk.

Found in

3,503 products

What it is

Whole garlic cloves (Allium sativum) crushed or blended into a paste; may be plain or in oil.

Flavoring.

Why it's flagged

botulism risk if homemade garlic-in-oil is improperly stored

What regulators actually say

"Garlic-in-oil mixtures, if homemade and not acidified, must be refrigerated to prevent the growth of Clostridium botulinum spores."

FDA — Food storage and safety — fda.gov

Regulatory status

United States — FDA

GRAS spice/whole food (21 CFR 182.10)

European Union — EFSA

Authorized whole food

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