Garlic paste

Garlic paste is a condiment made from fresh garlic cloves ground into a creamy and homogeneous texture. It is widely used in gastronomy to provide an intense and characteristic flavor, facilitating the incorporation of garlic into various recipes without the need to chop or crush it manually.

Garlic (Allium sativum) is native to Central Asia and has been cultivated and used in cooking and traditional medicine for thousands of years. Garlic paste emerged as a practical and quick way to utilize the properties of fresh garlic, preserving its pungent aroma and strong flavor.

Properties: Garlic paste retains many of the beneficial properties of fresh garlic, including a high content of sulfur compounds like allicin, which are responsible for its antibacterial, antiviral, and antioxidant effects. It is also an excellent source of vitamins such as vitamin C and minerals like manganese. In cooking, its use provides a uniform and milder flavor than chopped garlic, making it ideal for marinades, sauces, stews, and dressings.

Synonyms in Spanish from Latin America: In different countries, it may simply be called pasta de ajo, but names like puré de ajo (garlic puree) or ajo machacado (crushed garlic) are also common. In some regions, it is referred to as ajo molido (ground garlic) or pasta de ajos in the plural, although the term "garlic paste" is the most universal name for this product in the culinary world.