Citric Acid Free Ginger Garlic Paste with Turmeric
Making your own ginger garlic paste at home is one of those small kitchen habits that quietly transforms everything you cook. This version layers in ground turmeric for an earthy, golden depth that store-bought jars rarely offer — and without the preservatives or additives that can sneak citric acid into an otherwise simple product. Fresh ginger and whole garlic cloves go straight into the food processor with olive oil, salt, and pepper, blending into a smooth, fragrant paste in just a couple of minutes. The olive oil helps everything emulsify into a silky consistency that spreads and melts into hot pans beautifully. Storing it is just as easy — keep a jar in the fridge for everyday use, or freeze it in an ice cube tray so you always have a perfectly portioned amount ready to go. It's the kind of foundational recipe that makes weeknight cooking feel effortless, whether you're building a curry base, marinating proteins, or just adding a punch of flavor to roasted vegetables.
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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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