Fresh garlic — a 5-piece pack of whole bulbs that forms the backbone of Indian cooking alongside ginger and onions. Crushed, minced, made into ginger-garlic paste, roasted whole, or sliced thin for tadka — garlic is non-negotiable in this kitchen.

Half of Ginger-Garlic Paste

• 5 whole garlic bulbs
• For paste, tadka, marinades, everything
• Indian cooking non-negotiable
• Always keep garlic stocked

How to Use

Peel and blend equal parts with ginger for homemade ginger-garlic paste. Slice thin and fry in oil for garlic tadka. Crush and add to curries. Roast whole heads for a sweet, mellow garlic flavor.

Frequently Asked Questions

How do I make ginger-garlic paste?
Blend equal parts peeled garlic and ginger with a splash of oil. Store in a jar in the fridge for up to 2 weeks, or freeze in ice cube trays.

How do I peel garlic fast?
Crush cloves with the flat side of a knife — the skin slips right off. Or shake vigorously between two bowls.

How long do whole bulbs last?
3-4 weeks in a cool, dry, ventilated place. Do not refrigerate whole bulbs.

Fresh produce.