Eight o'clock in a shared kitchen: the pan is hot, the garlic still needs mincing, and the smell will cling to your hands all evening. This is the moment two pulls of a cord sort it out.
This is a manual pull-string garlic chopper: drop in peeled cloves, pull the cord and the blades spin them into mince within seconds. No plug, no charging, no socket taken up — it suits a small solo kitchen, a shared hob in a flatshare, or student halls.
The number of pulls sets the texture: three to five for rough mince, a few more for something closer to a paste. It handles ginger, chillies and coriander too. The cup and blades come apart for washing; dry and reassemble.
If you cook at home in the UK, garlic turns up in almost everything — and chopping it by hand stings your eyes and lingers on your fingers. With this, garlic prawns or Sichuan garlic pork are no longer a chore, and your hands stay clean.
Quick ideas
- Garlic broccoli: fry a spoonful of minced garlic in hot oil, add broccoli, toss for two minutes.
- Smacked cucumber: mix minced garlic with soy sauce, black vinegar and chilli oil, pour over smacked cucumber.
Tastes of home
Cantonese steamed prawns with garlic and vermicelli, Hunan fish head with chopped chilli and garlic, Sichuan garlic pork, north-eastern garlic aubergine, Teochew stir-fried gai lan, north-western roasted aubergine with garlic… with the garlic ready, home feels half-way closer. A taste of home, in a foreign kitchen.
Specifications: manual pull-string | detachable and washable
Note: dispatched from our UK warehouse
