Capsaicin Free Ginger Garlic Paste with Turmeric
Bold, aromatic, and deeply savory, this golden paste is the kind of kitchen staple that quietly transforms everything it touches — from marinades and stir-fries to soups and roasted vegetables. Equal parts fresh ginger and garlic give it serious depth, while ground turmeric adds an earthy warmth and that gorgeous amber color. A splash of extra virgin olive oil brings it all together into a silky, spreadable consistency that blends seamlessly into almost any dish. For anyone avoiding capsaicin, store-bought flavor pastes and spice blends can be a minefield of hidden chili powders and pepper extracts, so making your own is genuinely the smartest move. This recipe keeps the heat completely out of the equation without sacrificing any of the punch or complexity you'd want from a base paste. The food processor does the heavy lifting in under a minute, and the batch stores in the fridge for two weeks or freezes into convenient cubes for up to three months. Stock your freezer with a tray of these and you'll always have a flavor-packed shortcut ready to go.
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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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