How to Make Fresh Ginger and Garlic Paste at Home

Did you ever think about why you felt watering and mild irritation in your eyes whenever your mom made a ginger-garlic paste? No? Well, ginger and garlic contain volatile compounds, namely Gingerol and Allicin, respectively, that cause mild sneezing and watering. 

But apart from that! Not only can your mom, even you can also make such ginger-garlic paste that will make your food so delightful with a savory aroma. Here’s how! 

What is Ginger-Garlic Paste 

Ginger-garlic paste. Is it just a blend of spices made from ginger and garlic? No. This paste has been an essential part of South-Asian culinary tradition for thousands of years. It has been used as a part of culinary ingredients, traditional recipes, and to treat various ailments. 

According to the ancient medicine systems of Ayurveda and Traditional Chinese Medicine, both ginger and garlic paste are well known for their medicinal purposes. Not only are they antioxidants in nature, and enhance your immune function. But they also help in cardiovascular health, cancers, and blood pressure. 

As stated by a review article from Current Trends in Biomedical Engineering and Biosciences, ginger and garlic are highly efficient in treating and preventing various diseases.

From inflammation in the body to certain cardiovascular diseases, and reducing the risks of prostate cancer. Ginger and garlic have shown promising and effective results in health and wellness. 

Our Top Brands of Ginger-Garlic Paste

Must-Have Ingredients for Ginger-Garlic Paste 

Before jumping to the mixer, collect these essential ingredients from your kitchen shelf. 

The Essential Ingredients Include: 

• Ginger 
• Garlic 
• Natural Oil 
• Salt
• Turmeric Powder 
• Vinegar or Lemon juice 
• And Water

Note: This recipe uses 100 gm of paste. Gather every ingredient according to the quantity, flavor, and usage you need! 

Step-by-Step Recipe To Make Ginger-Garlic Paste: 

• 50 grams of fresh garlic cloves between 20 to 25.
• Fresh ginger. Again, 50 grams in between 3 - 4 inches in height. 
• 2 - 3 teaspoons of natural oil such as sunflower or vegetable oil. 
• A pinch of salt for taste and long-term preservation. 

Other Ingredients for Flavor and Color: 

• A small pinch of turmeric powder (for color and flavor) 
• A little water (for smooth grinding) 
• A half teaspoon of vinegar or lemon juice (for long shelf life) 

Grind everything for some time, and your ready-to-cook recipe is good to go. But do you know how to use ginger-garlic paste in cooking? Let’s explore that part! 

How to Use Ginger-Garlic Paste in Cooking 

The paste of ginger and garlic is known for its health benefits and flavor-enhancing properties. It is necessary to sauté, a method in which the paste is cooked before adding food ingredients. 

• Put natural oil in a frying pan and heat it on high flames.
• Put the paste into the oil carefully. 
• Add the paste with or after cooking the onions. 

Let the paste cook until the color turns a little brown. This process will separate the oil from it and hold the flavor in a spot ideal for eating. 

Conclusion 

Ginger-garlic paste is not just the love your mom pours into the food. But an art of making food, and a process that infuses colors and flavors into it. In this, we discussed how you can make a ginger-garlic paste at home. Note the following steps and make food that is not just healthy but is as delicious as it looks.

Frequently Asked Questions (FAQ's)

1. What is ginger-garlic paste?

Ginger-garlic paste is a blend of fresh ginger and garlic, often used in South-Asian cooking. It's more than just a flavoring agent—it’s been part of the culinary tradition for thousands of years and has medicinal uses in Ayurveda and Traditional Chinese Medicine. 

2. How do I use ginger-garlic paste in cooking?

Ginger-garlic paste is typically sautéed before adding other ingredients to the dish. Here’s how to use it:

• Heat natural oil in a frying pan over high heat.
• Add the ginger-garlic paste once the oil is hot.
• Allow the paste to cook until it turns golden brown, separating the oil and infusing the flavors into the oil.

3. Can I store ginger-garlic paste for later use?

Yes! You can store ginger-garlic paste in an airtight container in the refrigerator for up to two weeks. If you want to keep it for longer, consider freezing it in small portions using an ice cube tray for easy access.

4. What type of oil should I use for making ginger-garlic paste?

You can use any neutral oil, like sunflower oil or vegetable oil, for making ginger-garlic paste. These oils help preserve the paste and do not overpower the flavors. Avoid using olive oil as it may affect the taste.

5. Can I use ginger-garlic paste for all types of dishes?

Yes, ginger-garlic paste can be used in a wide variety of dishes—curries, stews, soups, stir-fries, marinades, and more. It’s especially common in South Asian, Middle Eastern, and Southeast Asian cuisines, but it can elevate the flavor of almost any savory dish.

6. How long can I store ginger-garlic paste?

If stored properly in an airtight container, ginger-garlic paste can last up to 1-2 weeks in the refrigerator. For longer shelf life, you can freeze it in small portions, and it can last for several months.