Is McCormick Grill Mates Montreal Steak Seasoning low FODMAP?

Middle of the road: garlic and onion are both on the Grill Mates label — listed third and fourth, after coarse salt and spices (including black and red pepper) — but this is a shake-on blend rather than a by-the-tablespoon one, and that changes the math. The full current label reads coarse salt, spices, garlic, onion, sunflower oil, natural flavor, and extractives of paprika. Dehydrated garlic and onion are concentrated fructan sources, so their position in the top half of the list earns real caution. At the same time, the blend is dominated by big salt crystals and cracked pepper, and a typical crust on a single steak uses well under a teaspoon, so the per-serving allium dose lands far below what a taco packet or ranch dip delivers. Light, one-steak use sits in a gray zone many people navigate by portion; a heavy crust on a large cut eaten solo tips the dose upward. If you love the profile, it is mostly pepper, coriander, and dill anyway — a homemade version drops the garlic and onion without losing the character of the blend.

📏 Built for shake-on use — a typical steak crust runs about 1/2 to 3/4 teaspoon, keeping the garlic-onion dose modest; a heavy coating on a large cut for one plate is where it climbs.