High Fructose Corn Syrup Free Ginger Garlic Paste with Turmeric
Making your own ginger garlic paste from scratch is one of those small kitchen habits that quietly transforms everything you cook. The addition of ground turmeric gives this batch a warm, golden hue and a subtle earthiness that store-bought versions almost never deliver. Speaking of store-bought — jarred pastes are notorious for sneaking in sweeteners, preservatives, and additives that have no business being in a two-ingredient staple, so blending your own is the cleanest way to go. All it takes is fresh ginger, peeled garlic, a drizzle of extra virgin olive oil, and a few pantry spices pulsed together in a food processor until silky smooth. The olive oil helps everything emulsify into a cohesive, spreadable paste rather than a chunky mash. Once it's done, you can refrigerate it for up to two weeks or freeze it in an ice cube tray for up to three months, so a single batch keeps your weeknight cooking effortless for a long time. Stir it into marinades, sauté it as a base for curries, or rub it onto proteins — this little jar punches well above its weight.
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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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