AAVENOR

The range  /  Indian Cooking Pastes & Sauces  /  Garlic Paste

Garlic Paste
Indian Cooking Pastes & Sauces1 kg pouchHalal

Garlic Paste

Short Description (50–90 words)Elevate your dishes with our premium bulk Garlic Paste.

Sign in for pricing →
Sign in for pricingRequest a quoteRequest free sample

Garlic Paste is a fundamental ingredient in Indian cooking and commercial kitchens, valued for its aromatic, pungent, and savory profile. It simplifies preparation by offering consistent taste and texture in every dish, making it a preferred choice for chefs in busy restaurants and catering services.

For Indian restaurants and food service providers in the USA, bulk Garlic Paste ensures a ready-to-use, high-quality base for dishes like curries, gravies, marinades, stir-fries, soups, sauces, and Indo-Chinese specialties. It allows chefs to maintain authentic flavor profiles, reduce prep time, and ensure uniform quality across all servings.

Why kitchens choose it
  • FDA compliant – ensuring safety, hygiene, and professional-grade quality
  • Consistent flavor, aroma & texture – ideal for repeated use in high-volume kitchens
  • Hygienically processed & shelf-stable – retains natural pungency and freshness for long-lasting use.our Garlic Paste enables chefs to save preparation time, maintain menu consistency, and produce premium-flavored dishes efficiently
On the menu
  • Curries & Gravies – Chicken, Lamb, Paneer, and Vegetable Gravies
  • Marinades & Sauces – Enhances meat, seafood, paneer, and tofu dishes
  • Stir-Fries & Fusion Dishes – Indo-Chinese stir-fries, fried rice, noodles, and fusion wraps
  • Chef Benefits – Ready-to-use paste saves time, ensures consistent flavor, and simplifies high-volume cooking.With ready-to-use Garlic Paste,
Foodservice spec
Pack1 kg sealed pouch
MOQ50 kg (50 pouches, mix any bases)
Shelf life18 months ambient
Yield10–18 portions per 1 kg pouch when prepared with protein, depending on the dish and portion size.
StorageStore in a cool, dry place away from direct sunlight. Refrigerate promptly after opening and use within 5–7 days.
AllergensAllergen information pending
CertificationsFDA · ISO · Halal · HACCP · GMP
AvailabilityShown to trade accounts

Full specification sheet and allergen statement per lot available to trade accounts on request.

Preparation
From pouch to plate
  1. Sear or sauté the protein (or vegetables / paneer) to colour.
  2. Add the base — typically 100–125 g per portion — and bring to a simmer.
  3. Adjust consistency with stock or water; simmer until the protein is cooked through.
  4. Finish to the house style (cream, butter, fresh herbs, a squeeze of lemon) and plate.

Sterilised with advanced Japanese technology. No preservatives.

Same category

More from Indian Cooking Pastes & Sauces