Other
Ginger garlic paste
Fresh ginger rhizome and garlic cloves ground together into a paste, often with a little oil so it keeps. Both are pungent alliums and rhizomes used as a base.
Origin
A prepared aromatics paste of South Asian cooking.
Flavour
Hot, garlicky, and sharp.
How to use it
Fry a spoonful in oil at the start of a curry or a marinade.
Storage
Refrigerate the jar, with oil on the surface, or freeze spoonfuls.
Recipes using it
Checking your allergy settings…
