PURPOSE: To obtain the title garlic paste capable of providing unique tastiness through broad application to various dishes and food processings by heating raw or dry garlic while agitating at a specified temperature.

CONSTITUTION: (A) Raw garlic is skinned, washed and ground into a paste, or (B) dry garlic powder is made, using water, into a paste. The product A or B is put into a mixing/agitating iron pot being in a upwardly opened state. The pot is then heated through steam using an external jacket and kept at 65-110°C for two hours or so under agitation to effect eliminating the raw smell of garlic, thus obtaining the objective odorless garlic paste. Addition of common salt and an acidulant (e.g. citric acid) in the above heating treatment will produce the objective odorless garlic paste with high preservability.