tbs garlic paste
Rich in allicin and organosulfur compounds, which possess antimicrobial and anti-inflammatory properties. Good source of vitamin C and manganese, though levels diminish slightly during processing and storage.
About
Garlic paste is a prepared condiment made from fresh garlic cloves that have been peeled, minced, and ground into a smooth, homogeneous paste, often with the addition of salt or oil as a preservative. The paste originated as a convenience preparation in South Asian and Mediterranean cuisines, where garlic is a foundational aromatic. It retains the pungent, sulfurous flavor of fresh garlic while offering a uniform texture that eliminates the need for mincing during cooking. The paste may contain between 90-95% garlic solids with minimal binding agents, though commercial varieties sometimes include vegetable oils, salt, or citric acid for shelf stability. Freshly made pastes have a bright, sharp bite that mellows with age and heat.
Culinary Uses
Garlic paste serves as a time-saving substitute for fresh minced garlic in curries, marinades, dressings, and braised dishes throughout Indian, Thai, Middle Eastern, and Mediterranean cooking. It distributes evenly in sauces and wet preparations, reducing the textural inconsistency that whole minced cloves can create. The paste is particularly valued in spice blends and flavor bases (such as the ginger-garlic paste common in Indian cooking), where uniform incorporation is essential. It can be stirred into soups, stews, and sauces at the beginning of cooking to build foundational umami depth, or whisked into vinaigrettes and mayo for instant seasoning. Less suitable for applications requiring visible garlic pieces or where raw garlic's bright bite is desired.