garlic paste =1 table spoon
Garlic paste retains the active compounds of fresh garlic, including allicin and sulfur-containing compounds with potential antimicrobial and anti-inflammatory properties, though heat and storage may reduce some bioactive concentrations.
About
Garlic paste is a processed condiment made by crushing or grinding fresh garlic cloves into a smooth, uniform consistency, often with the addition of salt, oil, or water to facilitate the transformation. The paste retains the pungent, sulfurous compounds characteristic of raw garlic (allicin and other volatile organosulfur compounds), though these may mellow slightly during processing and storage. The result is a concentrated product that delivers the flavor and aroma of multiple garlic cloves in a convenient, spreadable form. Commercial garlic paste is typically jarred and preserved with minimal additives, though some formulations include oils or stabilizers to extend shelf life.
Culinary Uses
Garlic paste serves as a foundational aromatics ingredient in numerous cuisines, particularly in South Asian, Mediterranean, and East Asian cooking. It is commonly used as a base for curries, marinades, dressings, and sauces, where it distributes garlic flavor evenly throughout dishes. One tablespoon of garlic paste typically corresponds to 3–4 fresh cloves, making it a convenient substitute in recipes calling for minced or crushed garlic. It is also applied as a condiment in dips, spreads, and finishes for grilled or roasted proteins. Garlic paste works particularly well in preparations where uniform distribution and time-saving are priorities, such as quick stir-fries, braises, and slow-cooked preparations.