Learn how to make ginger paste, along with tips on how to store, preserve and use it in recipes. This informative guide covers how to get this meal prep staple done in no time, so you can add a spicy, sweet kick to any recipe.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
My family and I go through a ton of ginger since much of the food we cook at home is Indian or globally inspired. Because of this, ginger paste comes in real handy.
After reading my recipe for ginger-garlic paste, many readers requested for a make-ahead ginger paste recipe. So, here you go!
I like to make it any time I have some extra time in the kitchen, and believe me, my future self always thanks me! 😉 It's a great time-saving trick that easily saves you 5-7 minutes during weeknight meal prep.
If ginger is a new ingredient for you, check out How to Store Ginger and How to Cut Ginger before getting started.
What is Ginger Paste?
Ginger paste is simply blended ginger root made at home in the blender or food processor. Ingredients such as oil and salt can be added to preserve it longer, but it all depends on your intended uses. Ginger root contains enough juice, which also helps to facilitate easier processing.
Ginger Paste Benefits
Just like ginger garlic paste, it offers the convenience and time-saving ability of any meal prep ingredient.
I like to think of it as my secret weapon to getting dinner on the table fast. It saves me the hassle of having to go through the whole process of buying, washing, peeling and slicing or grating the ginger over and over again.
A few health benefits of ginger include that it's:
- A natural antioxidant, with anti-inflammatory compounds
- Good for digestion, can treat nausea and help fight infections
- A metabolism-booster and may help improve cognitive function
Why Make At Home
It may require some extra work in the kitchen, but I make it at home because:
- The taste and quality are far better than any pre-packaged frozen variety.
- Store-bought brands often sneak in unnecessary oils and additives that diminish the flavor.
- It's quick and easy, especially if I am already prepping ingredients in the kitchen.
- It saves loads of time the next time any of us are cooking, baking or making tea.
- It's less expensive and lasts longer than store-bought brands.
Do I Need to Peel Ginger First?
I always peel the ginger before turning into paste unless the skin is super thin. This is more about personal preference, as the skin alters the texture and flavor. Check out How to Cut Ginger for tips on how to peel ginger the right way!
How to Make Ginger Paste
Once you get home from grocery shopping, rinse the ginger root under cool running water and blot dry with a towel. The ginger does not have to be completely dry if turning into paste right away. Then, proceed with the recipe!
- Peel Ginger: Peel the ginger (if desired) using a teaspoon or vegetable peeler. Hold the ginger root in one hand and use the round edge of a teaspoon to scrape away the thin skin. Alternatively, use a vegetable peeler.
- Chop: Chop into 1-inch cubes. Place in your blender or food processor. (Note: For best results, make sure to use a large quantity of ginger (about 4 cups) to ensure some of the juice releases. This facilitates easier blending.)
- Puree: Blend until your desired consistency is reached (coarse to super-fine). The ginger will naturally rise up during blending, so make sure to scrape down the sides of the blender occasionally. For that reason, I love using this Blendtec with a rotating lid. If needed, add 1-2 Tablespoons of olive oil.
- Store: Place in an airtight container and store in the fridge if planning to use within 1 week. Store in the freezer for longer storage - keep reading to learn more!
Why is my ginger so stringy? A fun little fact about ginger - the older the ginger, the more fibrous it becomes. If you find your ginger to be stringy, simply blend it longer and add a splash of water.
How to Store
Ginger paste goes a long way and gives me peace of mind whenever I pop into the kitchen to prepare flavor-packed meals. Follow any one of the storage methods depending on your needs.
Air Tight Container: Place in an airtight container in the back of the fridge and use within 1 week.
Ice Cube Tray: Place in a small silicone ice cube tray and freeze until firm, about 1 hour. Transfer the cubes to a plastic freezer storage bag, label, date, seal tight and freeze for up to 6 months.
Ice Cube Tray Size: Depending on your usage and recipes, pick between an ice cube tray that can hold 1 teaspoon or 1 tablespoon quantity. I prefer a medium-sized ice cube tray since each cube is roughly 1 tablespoon grated ginger.
Plastic Freezer Bag: If you don't own an ice cube tray, simply transfer the paste to a 1-quart plastic freezer storage bag and flatten the bag, making sure to push out all the air.
Label, date and store flat in the freezer. When the time comes, break off the amount you need (1 teaspoon is roughly the size of the top of your thumb), seal and place right back in the freezer.
How to Preserve
If you want to preserve your ginger paste, add ½ tablespoon oil for every 1 cup cubed ginger root before blending. The fat in the oil helps to protect the ginger's essential oils from going rancid.
This is a neat trick if planning to store the paste in the refrigerator to use for savory recipes such as curries, dal and stir-fries. I do not recommend adding any oil if using for dessert or tea.
How to Use in Recipes
Ginger paste is a fast, easy, convenient way to add a punch of spicy, sweet, warming flavor to anything from curries to stir-fries to desserts. One of my favorite uses is to use ginger paste for tea.
To do so, simply use 1 teaspoon paste for every 1 teaspoon of minced or grated ginger called for in the recipe. Frozen ginger paste can be added straight from the freezer - no need to thaw!
Where to Buy
Although I prefer to make ginger paste at home, life can get crazy sometimes. That's when I take some help from the grocery store. I've found the best places to buy ginger paste for the best price are at Indian, Asian or specialty global markets.
That being said, ginger paste is now widely available at most supermarkets. Look for frozen ginger cube trays in the freezer aisle.
Grocery Shopping Tip: Online sellers and grocery stores also sell ginger paste in squeeze tubes nears the prepared produce section, but these are riddled with salt, sugar and preservatives. Stick to the frozen variety for the cleanest product available in stores.
Tips to Keep Fresh for Longer:
Here are a few tips to keep in mind to extend the shelf-life.
- Use the freshest ginger you can find.
- Store it in a moisture-free glass container in the back of your fridge. It should last up to 1 week.
- Remove the amount you need and return the jar or bag back to the fridge or freezer as soon as possible. Constant thawing and re-freezing will make the paste lose it's freshness and potency.
Ginger Paste Substitute
Substitute freshly minced or grated ginger root at a 1:1 ratio. If substituting with ground ginger, use ¼ teaspoon ginger powder for every 1 teaspoon ginger paste (1:4).
Frequently Asked Questions
No, ginger paste is blended ginger whereas minced ginger is raw ginger chopped with a knife. The ratio equivalent is 1-inch raw ginger to 1 Tablespoon (3 teaspoons) ginger paste.
It's is good for meal prep and comes in handy when preparing curries, dals, soups, stews, stir-fries, marinades, desserts, tea and more.
It can be made in a mortar and pestle if you don't have a blender. First chop the ginger to fine pieces, then grind by hand until your desired consistency is reached.
It's is easy to spot in squeeze tubes in the produce section, usually near the prepared fruits. But for better quality ginger paste, look for frozen ginger cube trays in the freezer aisle.
More Meal Prep Recipes
📖 Recipe
Ginger Paste
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Video
Equipment
Ingredients
- 1 pound ginger root about 4 cups chopped ginger
- 1-2 tablespoons olive oil only if needed
Instructions
- Peel the ginger (if desired) using a teaspoon or vegetable peeler. Hold the ginger root in one hand and use the round edge of a teaspoon to scrape away the thin skin
- Chop ginger into 1-inch cubes. Place in your blender or food processor.
- Blend until your desired consistency is reached (coarse to super-fine). Scrape down the sides of the blender occasionally. If needed, add 1-2 Tablespoons of olive oil if needed.
- Place in an airtight container and store in the fridge if planning to use within 1 week.
- Place in a small silicone ice cube tray and freeze until firm, about 1 hour. Transfer the cubes to a plastic freezer storage bag, label, date, seal tight and freeze for up to 6 months.
Notes
- Use the freshest ginger you can find.
- Store it in a moisture-free glass container in the back of your fridge. It should last up to 1 week.
- Remove the amount you need and return the jar or bag back to the fridge or freezer as soon as possible. Constant thawing and re-freezing will make the paste lose it's freshness and potency.
Leave a Reply