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  • Writer's pictureheutemalindisch

Ginger Paste

Ginger is a super spice that, no matter what region in India, is used in many recipes. Ginger paste is an easy and inexpensive way to add this basic ingredient to any recipe. My ginger paste is made exclusively from fresh ginger. I find having ginger paste handy is really a time saver in the kitchen and can be used whenever fresh ginger is needed in a recipe.

Since I don't peel the ginger, I recommend buying organic ginger. The skin of the ginger root is not only aromatic, but also nutritious. The thin skin is easy to blend and there is no change in taste or texture. Of course, if you prefer, you can peel the skin off with a spoon or a peeler.

Here's how to make and store fresh ginger paste so you'll always have this essential spice on hand.


  • 1 pound fresh ginger


Scrub and wash the fresh organic ginger thoroughly under running water. There is no need to peel the roots. Remove only the rough or bruised parts. Dry well with paper towels and then cut the ginger into pieces.

Puree with a food processor or high-speed blender. You could also use a manual grater if instead of a food processor or blender.

Transfer to an airtight container or mason jar. Store the paste in the refrigerator for 3 to 4 days or in freezer bags for up to 4 months.


  • For best results, spread thinly in the bag before freezing to make it easier to break into pieces later. You could also freeze it in a silicone ice cube tray. Just break off a piece of the frozen ginger if needed or take a cube from the silicone tray. Although it takes a few minutes for the ginger to thaw, you can add the frozen piece to the dish you're cooking. No waiting for it to thaw.

  • The fresher the ginger, the less fibrous it is. Ginger gets more fibrous as it ages. If you have fibrous ginger, my suggestion would be to blend the ginger longer and add some oil when blending.

  • If you want to preserve the ginger paste, then I suggest using at least 2 tablespoons of oil. However, feel free to add more if you like.

  • If you don't want to invest in a blender, I would suggest using an inexpensive grater and grating fresh ginger and freezing it using the techniques shown here.

I look forward to hearing from you...

...if you like my blog, my recipes inspire you and your curiosity for Indian cuisine has been piqued. Feel free to give me feedback if you would like to share your cooking accomplishments or have a suggestion for improvement. I appreciate any kind feedback. Whether via the comment function, email, Facebook or Instagram (best tagged with #heutemalindisch and @heutemalindisch, then your cooking success can also inspire others).



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