Use garlic paste to start off homemade curry pastes and marinades. Simply spoon out from the jar straight into a sizzling pan, along with spices and ginger then start building your layers of flavour. Using the paste saves on cleaning a fiddly garlic press, and means chopping boards don’t take on a garlic odour. One teaspoon of paste equates to approximately one garlic clove.
Ingredients: Garlic (95%), salt, acidity regulator: citric acid, sodium ascorbate.
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