Making Fresh Garlic Ginger Paste
Relying on store-bought jars means settling for preservatives and muted flavors. When you process your own at home, the sharp, bright edge of raw ginger and the pungent bite of garlic remain intact.
Keep the ratio balanced
Aim for a 1:1 ratio by volume for the most versatile profile. Keep the oil minimal; it acts only as a lubricant for the blade and a protective barrier against oxidation.
- small food processor or spice grinder
- chef's knife
- vegetable peeler
- glass storage jar
What goes in.
- 1/2 cupfresh ginger root, peeled and chopped
- 1/2 cupgarlic cloves, peeled
- 1-2 tbspneutral oil (grapeseed or canola)
- pinchsalt (optional)
Controlled pulsing
Pulse the ingredients in short bursts rather than running the processor continuously. This prevents the friction from heating the paste, which can turn the ginger bitter.
The method.
Prepare the aromatics
Peel the ginger with the edge of a spoon to get into the crevices. Cut both the ginger and garlic into roughly uniform pieces so they break down at the same rate.
Combine
Place the ginger, garlic, and one tablespoon of oil into the processor bowl. Add a tiny pinch of salt if you intend to use it within a week.
Pulse
Pulse until the mixture forms a coarse, wet sand texture. If it is struggling to move, add the second tablespoon of oil, one teaspoon at a time.
Finalize
Stop when the paste is smooth but still has a faint, visible texture. Transfer immediately to a sterile glass jar.
When it doesn't go to plan.
Always use fresh, firm ginger; if it looks shriveled or has soft spots, the flavor will be woody.
If your garlic cloves are large, slice them in half to ensure they blend evenly with the ginger.
Store in the refrigerator for up to 10 days, or freeze in an ice cube tray for three months.
The ones that keep coming up.
Why did my paste turn green?
The reaction between the enzymes in the garlic and the ginger can sometimes cause a temporary color change to light green or blue. This is safe and does not affect the flavor.
Can I use water instead of oil?
Avoid water. It accelerates spoilage and causes the paste to gray quickly. Oil acts as a preservative.
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