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Also known as: ginger-garlic blend, ginger garlic mash, adrak velulli paste, inchi veluthulli paste, ginger garlic paste, adrak lehsun paste
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in the refrigerator, it typically lasts for 2 to 3 weeks. Adding a bit of salt or oil during blending can extend this.
Yes, it freezes very well. Portion it into ice cube trays, freeze until solid, and then transfer the cubes to a freezer bag for up to 6 months.
The most common ratio is 1:1 (equal parts by weight). However, some prefer a 60:40 ratio favoring garlic for a more savory profile.
Discard the paste if it changes color significantly (turns brown or green), develops mold, or has an off-putting, sour smell.
You can use freshly minced ginger and garlic in equal parts, or use 1/2 teaspoon of dried ginger powder and garlic powder for every tablespoon of paste.
This is a natural chemical reaction between the sulfur in garlic and trace minerals in the water or acidity. It is usually safe to eat but can be avoided by using fresh ingredients and a little oil.
Homemade paste is generally more flavorful and lacks the chemical preservatives (like sodium benzoate) often found in commercial versions.
It is usually added after sautéing onions but before adding tomatoes or liquids, allowing it to cook for 1-2 minutes until the raw aroma is gone.
ginger-garlic paste is a versatile ingredient found in cuisines around the world. With 95 calories per 100g and 3.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
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