Garlic paste

Garlic Paste — Because Your Line Cooks Have More Important Things to Do

Let’s talk about the 30 minutes your prep cook spends every morning peeling and mincing garlic.

That’s 3.5 hours per week. 182 hours per year. At $15/hour, that’s $2,730 in labor costs just for garlic prep.

And here’s what else that “fresh garlic” routine is costing you:

– 20-30% waste (papery skins, dried cloves, sprouted bulbs you can’t use)
– Inconsistent flavor (some dishes get too much, others too little)
– Garlic hands (your staff smells like garlic for hours after prep)
– Spoilage (that case of fresh garlic going soft before you use it all)
– Cross-contamination risk (raw garlic juice on cutting boards, knives, hands)

We solved this. All of it.

What You Get:

Premium garlic, already peeled, minced, and preserved at peak freshness. Every spoonful delivers consistent garlic flavor. No prep time. No waste. No garlic-scented staff members.

Just pure garlic flavor, ready when you need it.

Why Restaurant Kitchens Love This:

✓ Zero prep time — Straight from container to pan in seconds
✓ Perfect consistency — No more “too much garlic” or “barely noticeable” complaints
✓ No waste — 100% usable product, no peeling or trimming needed
✓ Longer shelf life — Stays fresh in your fridge, use what you need when you need it
✓ Cleaner operation — No garlic skins littering your prep station
✓ Better cost control — Know exactly how much you’re using per dish

Perfect For:

– Colombian restaurants using garlic in hogao, beans, marinades
– Any Latin kitchen where garlic is a daily staple
– High-volume operations where prep time matters
– Restaurants struggling with food waste and inconsistency
– Catering operations needing reliable, scalable prep

How to Use:

1. Open container and scoop desired amount (1 tsp paste ≈ 1 clove fresh garlic)
2. Add directly to your cooking (sautés, marinades, sauces, sofritos)
3. No need to cook out raw bite — it’s already perfectly processed
4. Reseal and refrigerate after use

Pro tip from the Londoño kitchen: For Colombian hogao (sofrito), use 2 tablespoons of garlic paste per batch. Sauté with onions and tomatoes as usual. Same authentic flavor, half the prep time.

The Difference You’ll Taste:

This isn’t the watered-down “garlic flavor” from those squeeze bottles at grocery stores. This is real garlic, minimally processed, with the robust flavor your dishes need.

Your regulars ordering bandeja paisa, ajiaco, or any dish with our Colombian beans won’t taste the difference from fresh garlic. But your prep cook will notice they’re not spending an hour every morning with a paring knife.

Real Kitchen Math:

Let’s say you use 2 heads of fresh garlic daily:
– Fresh garlic: $1.50/head × 2 = $3.00/day + 30 min labor ($7.50) = $10.50/day
– Garlic paste: ~$2.50/day equivalent + 0 min labor = $2.50/day
– **Savings: $8/day × 365 days = $2,920/year**

Plus you eliminate waste, gain consistency, and free up your prep cook for tasks that actually need a human touch.

Common Questions:

**”Does it taste the same as fresh?”**
For cooked applications (sautés, stews, marinades), yes. The only time you’d notice a difference is raw applications like aioli or bruschetta—and let’s be honest, you’re not making those at volume anyway.

**”Can I use it in Colombian recipes?”**
Absolutely. We serve Colombian restaurants exclusively. If it didn’t work in hogao, beans, and adobos, we wouldn’t carry it.

Questions About Your Specific Needs?

Not sure about quantities or how it would work in your kitchen? Call us. We’re the Londoño family, and we’ve been helping Colombian restaurant kitchens for 30 years.

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*Want to see how much time and money garlic paste could save your kitchen? Request a sample with your next wholesale order.*