garlic paste -
Garlic paste retains the beneficial compounds of fresh garlic, including allicin (formed when cells are broken down), selenium, and vitamin C, though levels may diminish slightly during storage and processing. It provides minimal calories per serving while offering potent antimicrobial and antioxidant properties.
About
Garlic paste is a processed condiment made from fresh garlic cloves that have been peeled, minced, and ground into a smooth, homogeneous paste. The preparation may include salt as a preservative and sometimes a small amount of oil to prevent oxidation and extend shelf life. The paste retains the pungent, sulfurous aromatics of raw garlic while developing a more concentrated and slightly mellowed flavor due to the grinding process, which breaks down cell walls and allows enzymatic reactions to occur.
Garlic paste is produced through mechanical processing of fresh garlic, either through stone grinding, mortar and pestle work, or modern food processing equipment. Commercial versions are widely available in both fresh and shelf-stable forms, with the latter often containing additional preservatives and stabilizers. The consistency ranges from relatively coarse to very fine depending on the production method and intended application.
Culinary Uses
Garlic paste serves as a foundational aromatic in numerous global cuisines, particularly Indian, Southeast Asian, and Mediterranean cooking. It is commonly used as a base ingredient in curries, marinades, dressings, and sauces, where it provides consistent distribution of garlic flavor without the textural element of minced garlic pieces. In Indian cuisine, garlic-ginger paste is a standard component of masala bases for curries and tandoori preparations. The paste is also employed in garlic butter, aioli foundations, and as a flavoring agent in soups, stews, and braised dishes. Its homogeneous texture makes it particularly useful in emulsified preparations and as a coating for meats before roasting or grilling.