Garlic purée — Mlila pink garlic

Thala garlic purée is made from fresh pink garlic from the Aïn M'lila area in eastern Algeria, a terroir known for garlic that is both strong and delicate in flavour. The garlic is processed by hand at the cannery in Thala Bouzrou, Kabylia, with no additives or preservatives. The clear jar shows a white, smooth purée ready to use.

For the shopper it is the everyday shortcut: one spoonful replaces peeling and chopping. It flavours a sauce, a marinade, a tagine or a couscous, blends into mayonnaise, yoghurt or butter, and spreads on bruschetta, burgers or sandwiches. A frequently used product that keeps coming back into the basket.

Why list it

• A staple condiment, used daily, with steady rotation all year.
• Pink garlic from Aïn M'lila: a precise origin that sells in store.
• An artisanal alternative to industrial garlic purée and garlic in tubes.
• Sells with harissa, olive oil and spices.
• Broad target: North African, Mediterranean and everyday cooking.

Serving tips

One teaspoon is roughly one clove. Add at the end of cooking to keep the fresh garlic taste, or use raw in a sauce. On the shelf, place with condiments and cooking aids, next to Thala harissa. Once opened, keep refrigerated.