Fructose Free Ginger Garlic Paste with Turmeric
This bold, fragrant paste is the kind of kitchen staple that quietly transforms everything it touches — stir-fries, marinades, soups, roasted vegetables — you name it. Ginger and garlic are both naturally low in fructose, making this a genuinely useful base for anyone navigating fructose sensitivity without wanting to sacrifice depth of flavor. The ground turmeric adds a warm, earthy note and a gorgeous golden color that makes the paste look as good as it performs. A quick blitz in the food processor is all it takes to bring these six simple ingredients together into something smooth and intensely aromatic. Olive oil helps bind the paste and keeps the texture silky, while a pinch of salt and black pepper round out the flavor without introducing any problematic additives. The make-ahead factor is a serious bonus — stash it in the fridge for up to two weeks or freeze it in cubes for up to three months, so you always have a fructose-conscious flavor boost ready to go. Once you have a jar of this in your kitchen, you'll wonder how you ever cooked without it.
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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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