Cinnamon Free Ginger Garlic Paste with Turmeric
Bold, pungent, and deeply aromatic, this ginger garlic paste with turmeric is the kind of kitchen staple that quietly transforms everything it touches. A spoonful stirred into a marinade, curry base, or stir-fry adds layers of warmth and depth that store-bought versions rarely deliver — and those jars often sneak in preservatives or spice blends that can be hard to vet. Here, every ingredient is exactly what it says: fresh ginger, fresh garlic, ground turmeric, olive oil, salt, and pepper. Nothing more. The food processor does the heavy lifting, breaking everything down into a smooth, vibrant paste in just a couple of minutes. Turmeric lends that gorgeous golden hue and its characteristic earthy bite, while the olive oil helps bind the paste and keeps it silky in the fridge. Storing it in an ice cube tray is a genuinely brilliant move — you get perfectly portioned cubes ready to drop straight into a hot pan whenever inspiration strikes. Whether you're building a sauce from scratch or just want to punch up a weeknight dish, this paste earns its place at the front of the fridge.
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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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