Garlic puree

Garlic puree is made from fresh garlic cloves that have been processed into a smooth paste. This is typically achieved by grinding, blending, or pureeing the garlic, often with a small amount of oil or water to aid the process. It captures the pungent flavour and aroma of fresh garlic in a convenient, ready-to-use form.

Manufacturers use garlic puree primarily to impart a strong garlic flavour and aroma to food products. It is a versatile ingredient found in a wide range of savoury items, including sauces, marinades, dips, ready meals, soups, and processed meats. Its concentrated flavour means a small amount can significantly enhance the taste profile of a dish.

Garlic puree is not considered a food additive and is not listed on the Register of Food Additive Authorisations. It is a natural food ingredient. Some studies suggest that compounds in garlic may have beneficial effects on cardiovascular health, but evidence is mixed and more research is needed. EFSA has not specifically evaluated garlic puree as a food additive. There are no widespread controversies regarding its consumption at typical dietary levels.