tsp: garlic paste

Garlic paste is a concentrated preparation made from fresh garlic cloves that have been minced, crushed, or blended into a smooth, cohesive mass. It is derived from Allium sativum, a bulbous perennial in the Amaryllidaceae family, native to Central Asia and long cultivated worldwide. The paste preserves the pungent, sulfurous compounds characteristic of fresh garlic while offering convenient portability and extended shelf life when refrigerated or preserved with salt and oil. The flavor is intensely aromatic and slightly sharp when raw, mellowing considerably when cooked.

Garlic paste is distinguished from minced garlic by its finer, more uniform texture and higher concentration of extracted juices, which intensify the flavor and improve incorporation into sauces and doughs. Commercial preparations often contain added salt, oil, or preservatives to extend shelf life, while homemade versions consist of garlic alone or with minimal additives.

Garlic paste serves as a foundational flavoring agent across numerous global cuisines, particularly in South Asian, Mediterranean, and East Asian cooking traditions. It is a core ingredient in Indian curries, marinades, and spice pastes (such as curry paste bases), and features prominently in garlic-forward applications like aioli, garlic bread, and Asian stir-fries. The paste distributes evenly throughout dishes, making it especially valuable in curries, soups, and braises where homogeneous flavor distribution is desired. It is commonly fried with oil and onions at the start of Indian and Southeast Asian cooking to build flavor foundations (tarka or tempering). Garlic paste also features in salad dressings, dips, and condiments, and can be smeared on bread or used as a base for compound butters.