Carrageenan Free Ginger Garlic Paste with Turmeric
Making your own ginger garlic paste at home is one of those small kitchen habits that quietly transforms your cooking. The combination of fresh ginger, whole garlic cloves, and ground turmeric creates a deeply aromatic, golden paste that adds instant depth to curries, marinades, stir-fries, and soups. Store-bought versions often contain stabilizers and thickeners — carrageenan being a common one — so blending your own is the cleanest way to keep things simple and ingredient-transparent. All it takes is a food processor, a drizzle of extra virgin olive oil to bring it together, and a few minutes of your time. The olive oil helps the paste emulsify into a smooth, scoopable consistency that clings beautifully to whatever you're cooking. Freeze it in an ice cube tray and you'll always have a perfectly portioned knob of flavor ready to go straight from the freezer. It's the kind of make-ahead staple that makes weeknight cooking feel almost effortless.
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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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