Artificial Food Coloring Free Ginger Garlic Paste with Turmeric
So many store-bought ginger garlic pastes sneak in preservatives, stabilizers, and synthetic dyes to boost shelf appeal — this homemade version skips all of that and lets the real ingredients do the talking. Fresh ginger and garlic are blitzed together with ground turmeric, a drizzle of extra virgin olive oil, and just a pinch of salt and pepper, creating a deeply aromatic paste that smells absolutely incredible the moment the food processor starts running. Turmeric brings that warm golden color naturally, so there's no need for anything artificial to make it look vibrant and appealing. The olive oil helps everything blend into a silky, cohesive paste that clings beautifully to whatever you're cooking. Once it's done, you can stash it in the fridge for up to two weeks or freeze it in an ice cube tray for up to three months, which means you're always just seconds away from a serious flavor boost. It's the kind of kitchen staple that quietly upgrades everything from marinades and stir-fries to soups and roasted vegetables without a single questionable ingredient in sight.
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Learn more →Ingredients
16 servings
- 6 oz fresh ginger, peeled and roughly chopped
- 6 oz garlic cloves, peeled (about 2 heads)
- 1 tsp ground turmeric
- 2 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Add the ginger, garlic, turmeric, salt, and black pepper to a food processor or blender. Pulse 8–10 times until the mixture is roughly broken down.
- 2
Drizzle in the olive oil and process continuously for 30–60 seconds, scraping down the sides once, until the paste is smooth and uniform with no large chunks remaining.
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