Garlic paste—that squeezy tube of creamy magic—has a different timeline. Unopened, it can last for months in the pantry. Once opened, pop it in the fridge, and you’ve got about three to four months.
But here’s the kicker: the stuff in tubes often has preservatives and acid (citric acid) that keep it stable. It’s the processed cheese of the garlic world. It works in a pinch, but you’ll never look at a fresh clove the same way again.
