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expiredItsSoCheap | Staff posted Jan 29, 2025 04:29 AM
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expiredItsSoCheap | Staff posted Jan 29, 2025 04:29 AM

8oz. Iberia Garlic Paste Bottle

w/ Subscribe & Save

$2.00

$4.29

53% off
Amazon
16 Comments 6,253 Views
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Deal Details
Amazon has 8oz. Iberia Garlic Paste Bottle on sale for $2.12 - 5% ($0.11) Subscribe & Save = $2.01. Shipping is free w/ Prime or on $35+ orders.

Thanks to Deal Hunter ItsSoCheap for finding this deal

Note, product must be sold/shipped by Amazon

About the Product
  • Garlic Paste
  • Strong Garlic Flavor
  • Add to Any Savory Recipe
  • Use 1 Tbsp of Paste to Replace Fresh Garlic

Editor's Notes

Written by Discombobulated | Staff

Original Post

Written by ItsSoCheap | Staff
Product Info
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About the Poster
Deal Details
Product Info
Community Notes
About the Poster
Amazon has 8oz. Iberia Garlic Paste Bottle on sale for $2.12 - 5% ($0.11) Subscribe & Save = $2.01. Shipping is free w/ Prime or on $35+ orders.

Thanks to Deal Hunter ItsSoCheap for finding this deal

Note, product must be sold/shipped by Amazon

About the Product
  • Garlic Paste
  • Strong Garlic Flavor
  • Add to Any Savory Recipe
  • Use 1 Tbsp of Paste to Replace Fresh Garlic

Editor's Notes

Written by Discombobulated | Staff

Original Post

Written by ItsSoCheap | Staff

Community Voting

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+13
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Model: Iberia Garlic Paste, 8 Ounce

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Sort: Lowest to Highest | Last Updated 5/21/2026, 09:05 AM
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Top Comments

Selman
4269 Posts
1735 Reputation
Not anti-garlic paste, but if you never tried cooking with fresh garlic, give it a try. Most of the flavor in garlic if from something called allicin. When garlic is crushed, a chemical called allinase breaks down allin to allicin which then degrades, so that crushed and minced garlic lacks much of the "spiciness" and flavor of fresh garlic.

You can still make good stuff with minced and paste, but fresh garlic and fresh ground black pepper are probably two of the biggest improvements in my cooking. I still keep granulated garlic powder around for rubs, places where garlic would burn, and for a quick seasoning when I'm feeling too lazy.

Sam's sells a 48oz. mince garlic for $5.50 for comparison.

16 Comments

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Jan 29, 2025 03:01 PM
1,254 Posts
Joined Apr 2023
IndigoTent3072Jan 29, 2025 03:01 PM
1,254 Posts
$6 on the Walmart site. Picked up a couple to try.
Jan 29, 2025 03:11 PM
4,269 Posts
Joined Jul 2010
SelmanJan 29, 2025 03:11 PM
4,269 Posts

Our community has rated this post as helpful. If you agree, why not thank Selman

Not anti-garlic paste, but if you never tried cooking with fresh garlic, give it a try. Most of the flavor in garlic if from something called allicin. When garlic is crushed, a chemical called allinase breaks down allin to allicin which then degrades, so that crushed and minced garlic lacks much of the "spiciness" and flavor of fresh garlic.

You can still make good stuff with minced and paste, but fresh garlic and fresh ground black pepper are probably two of the biggest improvements in my cooking. I still keep granulated garlic powder around for rubs, places where garlic would burn, and for a quick seasoning when I'm feeling too lazy.

Sam's sells a 48oz. mince garlic for $5.50 for comparison.
Last edited by Selman January 29, 2025 at 09:07 AM.
2
1
Pro
Jan 29, 2025 03:19 PM
1,280 Posts
Joined Nov 2007
Im_on_my_way
Pro
Jan 29, 2025 03:19 PM
1,280 Posts
Snagging one for those times I reach for a head that has shriveled/browned/sprouted and I'm in a pickle. Good S&S filler too.
Jan 29, 2025 03:26 PM
17,472 Posts
Joined Nov 2003
deshwasiJan 29, 2025 03:26 PM
17,472 Posts
Is paste better than powder? I bought a giant powder bottle recently
1
Jan 29, 2025 03:29 PM
982 Posts
Joined Oct 2010
roni2010Jan 29, 2025 03:29 PM
982 Posts
$4.08 for me
Jan 29, 2025 03:31 PM
135 Posts
Joined Apr 2004
rcrjoeJan 29, 2025 03:31 PM
135 Posts
Dead for me
Jan 29, 2025 03:32 PM
5,700 Posts
Joined Aug 2016
JenT4685Jan 29, 2025 03:32 PM
5,700 Posts
Dead deal.

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Jan 29, 2025 03:36 PM
729 Posts
Joined Jun 2017
thedowg2Jan 29, 2025 03:36 PM
729 Posts
So, they take perfectly good fresh garlic, then throw it in a jar and ADD preservatives (that kill ALL living things, including YOU).

Obviously, HARD PASS
1
4
Jan 29, 2025 03:37 PM
14 Posts
Joined Dec 2014
DavidM5482Jan 29, 2025 03:37 PM
14 Posts
I use this to brush my teeth. Works great.
1
2
Jan 29, 2025 03:37 PM
7,269 Posts
Joined Mar 2007
tstarksJan 29, 2025 03:37 PM
7,269 Posts
Quote from thedowg2 :
So, they take perfectly good fresh garlic, then throw it in a jar and ADD preservatives (that kill ALL living things, including YOU).

Obviously, HARD PASS
Save us, Organic Flour Batman!
2
2
Jan 29, 2025 03:50 PM
4,358 Posts
Joined Oct 2004
beggerkingJan 29, 2025 03:50 PM
4,358 Posts
Either fresh or powdered. This thing in a jar is pointless
1
Jan 29, 2025 03:57 PM
10,989 Posts
Joined Sep 2014
ash78Jan 29, 2025 03:57 PM
10,989 Posts
I use minced and give it a quick smash with the side of a knife to open the pieces a bit. Almost as good as fresh, but with none of that pesky prep (I call them Satan's Onions)

I still use fresh cloves for large recipes or special occasions, but for everyday cooking, I like minced. Paste seems...weird.

Uncrustables should look into this!
1
Jan 29, 2025 03:58 PM
491 Posts
Joined Nov 2005
nocturnalmerkinJan 29, 2025 03:58 PM
491 Posts
Almost all supermarket fresh garlic is from China and not very fresh or good (google it if you don't believe me). The Christopher Ranch brand is grown in Gilroy California and can be found in the refrigerated section of the produce isle in most supermarkets. It is an absolute game changer. It comes in several size packages and they are peeled fresh garlic cloves that are wrapped in individual smaller bags within the bigger package. If you are a foodie and haven't tried this brand you need to. No self respecting chef/foodie should use jarred garlic unless it's a last resort emergency type situation. Oh and by the way, the Christopher Ranch garlic is very reasonably priced considered how great it is.
2
Jan 29, 2025 04:24 PM
11,262 Posts
Joined Sep 2007
papitosabeJan 29, 2025 04:24 PM
11,262 Posts
Quote from Selman :
Not anti-garlic paste, but if you never tried cooking with fresh garlic, give it a try. Most of the flavor in garlic if from something called allin. When garlic is crushed, a chemical called allinase breaks it down, so that crushed and minced garlic lacks much of the "spiciness" and flavor of fresh garlic.

You can still make good stuff with minced and paste, but fresh garlic and fresh ground black pepper are probably two of the biggest improvements in my cooking. I still keep granulated garlic powder around for rubs, places where garlic would burn, and for a quick seasoning when I'm feeling too lazy.

Sam's sells a 48oz. mince garlic for $5.50 for comparison.
So are u saying to use it whole?
1

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Jan 29, 2025 04:28 PM
4,269 Posts
Joined Jul 2010
SelmanJan 29, 2025 04:28 PM
4,269 Posts
Quote from papitosabe :
So are u saying to use it whole?
If you like. But, I mainly use minced for saute or large, rough chop for higher heat to keep it from burning. The idea is to not prep it long ahead of time to prevent enzymatic degradation. The larger you can leave pieces, the more flavor will be preserved, by you've got to balance that with your tolerance for garlic flavor and the texture desired.
Last edited by Selman January 29, 2025 at 08:57 AM.

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