This paste is used in many of the soups and stocks prepared in the Pacific regions of our country. It is very useful when you have many dishes to prepare. You could use a teaspoon of paste to replace one garlic clove in other dishes; but the tastes differ somewhat. You can keep it refrigerated for up to a week. If you want to keep it longer, first drop the garlic in boiling water for ten seconds and then process the ingredients; you can then keep it refrigerated for up to a month.