Garlic paste

Garlic paste is a condiment made from crushed or minced garlic cloves, often blended with a small amount of oil or water to create a smooth, spreadable consistency. It is used to impart the pungent, savoury flavour of garlic into dishes without the need for chopping fresh garlic. It is a convenient alternative to fresh garlic, offering a consistent flavour profile.

Garlic paste is primarily used to add a strong garlic flavour to a wide variety of foods, acting as a flavour enhancer. Manufacturers add it to sauces, marinades, dressings, dips, processed meats, and ready meals to provide a convenient and potent garlic taste. Its concentrated form means a little goes a long way in boosting the overall flavour profile of a product.

Garlic paste is not classified as a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Garlic itself is a common food ingredient. Some research has explored potential health effects of garlic consumption, but the evidence is mixed and not conclusive. Regulatory bodies like EFSA have evaluated garlic as a foodstuff, but do not set specific intake limits for it as a general food ingredient. There are no widespread controversies regarding its use as a food ingredient at typical consumption levels.