They’re closely related, but they’re not always identical. The biggest differences are texture and added ingredients.

• Texture: Garlic puree is typically very smooth and silky; garlic paste can be a touch thicker or slightly coarse depending on how it’s processed.
• Ingredients: Puree often focuses on garlic, with possible salt or oil. Paste may include oil, salt, acid (like citric acid), or stabilizers for consistency and shelf life.
• Usage: Puree blends seamlessly into sauces and dressings. Paste is handy for quick sautés, marinades, and rubs.
• Shopping tip: Check the ingredient list and texture notes to match your recipe. On Walmart.com, filters like Pantry or International Food can help narrow options.

It’s simple and can be adjusted to your taste.

1. Prep: Peel fresh garlic cloves. Trim any green sprouts if you prefer a milder flavor.
2. Blend: Add cloves to a blender or mortar with a pinch of salt. Drizzle a little neutral oil (optional) to help it emulsify.
3. Smooth: Process until very silky, scraping down sides as needed. A splash of lemon juice can add brightness, but it’s optional.
4. Roasted option: For a sweeter, mellow puree, roast whole heads until soft, then mash.
5. Store: Transfer to a clean jar, refrigerate, and use clean utensils. For longer storage, consider freezing in small portions.

Textures and intensity can vary by garlic and equipment, so adjust as you go.

Most garlic puree is simply smooth, blended garlic. Some products include small amounts of salt, oil, or acid (such as citric acid) to help with texture, flavor balance, and freshness.

• Classic puree: Primarily garlic, processed into a silky consistency.
• Roasted garlic puree: Made from roasted cloves for a sweet, mellow, caramelized flavor.
• Black garlic puree: Made from aged garlic, offering a deep, umami-rich sweetness.
• Label check: Ingredients vary by brand, so review the label for any added salt, oil, or preservatives and to match dietary needs.

Shopping online, you can browse styles and formats and use filters to find the type that fits your cooking.

Storage needs can vary, so start by checking the product label. Many pantry-style jars are shelf-stable unopened, then need refrigeration after opening.

• Refrigerate after opening: Keep the lid tightly closed and store in the refrigerator as directed.
• Use clean utensils: A dry, clean spoon can help reduce contamination.
• Limit air exposure: Smooth the surface and add a thin oil layer if the label allows, or transfer to a smaller container as you use it.
• Freeze for longer: If suitable for your product, freeze small amounts (e.g., in an ice cube tray) to extend use.
• Check dates: Follow best-by and use-by guidance for best quality.

Potency differs by product and recipe, so it’s smart to start small and adjust.

• General starting point: Many cooks begin with about 1/4 to 1/2 teaspoon of garlic puree for the flavor of one medium clove, then taste and add more as needed.
• Consider intensity: Roasted and black garlic purees are milder and sweeter; you may need more for the same intensity as raw garlic.
• Cooking method matters: Heat can mellow garlic. For sautéing, add gradually and avoid scorching; for dressings or dips, blend and taste before adding more.
• Check the label: Some products include serving suggestions that can help you calibrate amounts.