Low Iodine Ginger Garlic Paste with Turmeric
This golden, fragrant paste is one of those kitchen staples that quietly transforms everything it touches — stir-fries, marinades, soups, roasted vegetables — you name it. The combination of fresh ginger and garlic creates a punchy, aromatic base, while turmeric adds that warm, earthy depth and a gorgeous color that makes food look as good as it tastes. For anyone managing iodine intake, building flavor without relying on processed sauces or seasoning blends can feel limiting, but this paste proves that simple whole ingredients can do all the heavy lifting. Every component here — fresh ginger, garlic, olive oil, and a pinch of salt and pepper — is naturally low in iodine, so you can cook with confidence and real boldness. The food processor does most of the work in under two minutes, and the result is a smooth, ready-to-use paste that keeps in the fridge for two weeks or freezes beautifully in ice cube portions for up to three months. Having a jar of this on hand means flavor is always one spoonful away, no label-reading required.
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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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