Nitrate & Nitrite Free 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, braised meats, you name it. Fresh ginger and whole garlic cloves are blended together with ground turmeric and a drizzle of extra virgin olive oil until silky smooth, giving you a deeply aromatic base that store-bought versions simply can't match. The real win here is knowing exactly what's in it: no preservatives, no curing agents, no additives of any kind — just clean, whole ingredients you can actually pronounce. That matters a lot when you're trying to avoid processed flavor enhancers that often sneak into jarred pastes and spice blends. The turmeric adds a warm, earthy depth alongside that familiar ginger heat and mellow roasted-garlic richness. Making a big batch and freezing it in ice cube portions means you always have a flavor-packed shortcut ready to go without compromising your ingredients. It's the kind of small kitchen habit that makes healthy, intentional cooking feel genuinely effortless.
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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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