How to Make Ginger Paste?
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
1 cup
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Course
Condiments
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Cuisine
Indian
How to Make Ginger Paste?
Description
The process begins with cleaning and optionally peeling fresh ginger root, then chopping it into small pieces for efficient blending. Combining the ginger with neutral cooking oil and salt in a blender or food processor creates a smooth, spreadable paste. The oil and salt can help preserve the paste, though they are optional depending on intended use.
This paste offers a concentrated ginger flavor, maintaining the root’s natural bite and aromatic qualities. Making it at home ensures freshness and control over texture and consistency.
The ginger paste stores well in airtight containers in the refrigerator for about a week or can be frozen in small portions for several months. Freezing in ice cube trays or flattened bags improves storage and portioning. The paste can be used interchangeably with fresh ginger in cooking or beverages.
Ingredients
- 1 pound ginger root fresh
- 3 tablespoon neutral cooking oil I used avocado oil, see notes, generic cooking oil
- 1 teaspoon salt see notes
Instructions
- Prepping Ginger: Clean the ginger under running water and wipe with a kitchen towel. Optionally, peel the ginger. Chop the ginger into small round discs.
- Blending: Add the chopped ginger to a blender or food processor. Add oil and salt if using (see notes). Blend to a smooth paste.
- Storing: Transfer the ginger paste to an air tight glass container. It can be refrigerated for 7-10 days. To store for longer, freeze in ice-cube trays or resealable plastic bags for 3-4 months. You can fill the bag and flatten it. It will help in easier storage and you can break off the needed amount. You can pop the freezed ginger paste from the ice-cube trays, to store in a plastic bag to save space too.
Notes
- To use the ginger paste for chai or freeze without oil, blend ginger alone or add 1–2 tablespoons water instead of oil.
- Make ginger-garlic paste by adding equal amounts of garlic during blending.
- Store paste in airtight containers and refrigerate for up to 7–10 days or freeze portions for up to 3–4 months.
- Freezing in ice cube trays then transferring to bags helps save space and allows easy portioning.
User Reviews
Overall Rating
5
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