tsps garlic paste

Garlic paste is a prepared condiment made from fresh garlic cloves that have been minced, mashed, or ground into a smooth, spreadable consistency, often with the addition of a small amount of salt, oil, or vinegar as a preservative. The paste retains the pungent, sulfurous compounds characteristic of raw garlic—primarily allicin—which develop when cell walls are broken during processing. Garlic paste is distinct from garlic powder or granules in that it maintains the moisture and volatile oils of fresh garlic, resulting in a more potent and complex flavor profile with a creamy texture suitable for direct application or easy incorporation into dishes.

Garlic paste is produced either traditionally by hand using a mortar and pestle, or industrially through mechanical grinding and homogenization. Commercial versions may include minor additives such as citric acid, ascorbic acid, or preservatives to extend shelf life. The color ranges from off-white to pale cream, depending on the garlic variety and processing method used.

Garlic paste serves as a foundational ingredient across Mediterranean, Asian, and Middle Eastern cuisines, where it functions as both a flavor base and a convenience preparation. It is commonly used as a marinade component for meats and seafood, mixed into yogurt-based sauces (such as tzatziki), incorporated into curries and stir-fries, and spread directly onto bread or used as a condiment in sandwiches. The paste dissolves readily into liquids and oil-based preparations, providing immediate garlic flavor without the texture of minced pieces. A standard conversion is approximately 1 teaspoon of garlic paste equivalent to 1 medium garlic clove; however, the intensity varies by brand and processing method, so adjustment to taste is recommended.