Ginger paste is a great ingredient to add to your spice collection.
It is used to spruce up the flavors of your dish and gives a significant dose of health benefits.
It is so popular you should probably already be using it in your daily diet.
But if not, this article will teach you how to make ginger paste and puree a batch of fresh ginger from scratch.
Don’t worry! Making ginger paste is no different from other spice pastes, such as garam masala. It’s straightforward and requires just a few essential ingredients.
What Is Ginger Paste?
Ginger paste is a condiment used in many cuisines, including Chinese and Indian.
It is made by grinding fresh ginger with other spices such as garlic, lemon juice, honey, soy sauce, and sesame oil.
The resulting paste is mixed with water or other liquids, such as apple juice, until it reaches the desired consistency.
Also, ginger paste can be flavored with other spices like turmeric, garlic, chili peppers, black pepper, and cumin seeds.
Aside from that, it does not taste strongly like other spices.
It has a warm and spicy flavor that goes well with most foods like chicken, fish, tofu, or vegetables.
You can also use ginger paste to flavor your favorite drinks, like tea and coffee.
Most people relish them on homemade baked goods such as breads and cakes since it helps them stay moist for more extended periods when used as an ingredient in baking recipes.
How To Make Ginger Paste In Just 6 Steps
Step 1: Buy Fresh Ginger
After buying fresh ginger, wash it under running water and dry it with a kitchen towel. Unless you store it as a whole root, you don’t need to ensure it is scorched.
Since I use organic ginger, I usually don’t peel the skin, but if you want to remove the skin, you can.
Step 2: Slice The Ginger
The next step is to slice the ginger into pieces after cleaning and peeling it.
Step 3: Add Into Discs
Add the ginger to the blender or food processor after chopping it into discs.
Step 4: Blend With Oil
You have to blend while adding some oil. Use canola or avocado oil, as they don’t add any flavors.
If you want to keep the ginger paste in the fridge, you can add a little salt here; the oil and salt work as a natural preservative.
Step 6: Keep At Your Ginger Level
You should use more ginger to make a ginger paste in a blender. You may need additional water or a very gritty blend if you only blend a small amount.
You may also prepare a ginger-garlic paste in the blender by adding equal amounts of garlic.
Note: If you want to use the ginger paste for tea and freezing, omit the oil after blending the ginger and leave it as-is. And if need be, add one to two tablespoons of water.
Frequently Asked Questions
How To Store Ginger Paste?
Make sure to store the ginger paste in a method that will allow you to keep it fresh for as long as possible if you are storing it.
Therefore, storing it in an airtight container, ideally made of glass, is best.
It will preserve the paste for at least a couple of weeks. Add oil to the glass jar’s lid to prolong the paste’s shelf life.
Use ice cube trays with lids or resalable plastic bags to store the paste if you intend to keep the ginger for up to 3–4 months in the freezer.
The bag can be filled and then flattened. It will simplify storing, and you can cut off the required quantity.
To save space, you can also store the frozen ginger paste from the ice-cube trays in a plastic bag
How Do I Keep Ginger Paste Fresh for Long?
Use these suggestions to prolong the freshness of your handmade ginger paste.
Make the paste with fresh ginger.
Put the ginger paste in a glass jar that has never been wet. Even a little moisture will cause the paste to spoil.
Before you begin cooking, take the amount you require.
Immediately put the jar or bag back in the refrigerator or freezer. Keep it off the counter for a little while.
But bare in mind the paste will lose its flavor and freshness after several freezing and thawing cycles.
How To Use Ginger Paste In A Recipe?
There is a common misconception that ginger paste can be used in place of the same quantity of raw ginger.
Contrary to popular belief, blended ginger has a higher concentration than raw ginger. One tablespoon of ginger paste would be a good substitution for one inch of ginger.
Any Indian or Asian cuisine that calls for ginger can utilize this paste.
Remember to sauté this paste before using it because it is raw, and sautéing will help remove the natural odor.
There is no need to defrost frozen ginger paste before using it in recipes. It can be added immediately to a curry before sautéing the onions or after.
Make Ginger Chili Or Ginger Garlic Paste
I often separate the green chili paste, ginger, and garlic because only some dishes call for all three.
Even then, the quantity needed would vary, and some recipes might only call for one or two.
However, you can also include garlic or green chili pepper while preparing this ginger paste and preserve it as described above.
Conclusion
Ginger Paste’s prolific taste makes it perfect for any meal you like. It is also a good backup for tomato sauce and other spicy ingredients you may think of.
There are various means of creating your Ginger Paste, but with all assurance, I bet you wouldn’t find any better than this guide.
I hope you enjoy the convenience of this Ginger Paste in your cooking! Please share any questions you might have as you try this method.
