ginger paste: 1tb spoon
Rich in gingerol and shogaol compounds, which exhibit anti-inflammatory and antioxidant properties. Ginger paste provides trace amounts of manganese, copper, and vitamin C, while being low in calories (approximately 5 calories per tablespoon).
About
Ginger paste is a smooth, concentrated preparation made from fresh ginger root that has been peeled, grated, and ground into a homogeneous paste, often with added water or oil to achieve a spreadable consistency. Native to Southeast Asia, ginger (Zingiber officinale) is the rhizome of a flowering plant belonging to the Zingiberaceae family, characterized by a warm, pungent, and slightly sweet flavor profile with subtle citrus and woody notes. The paste captures the volatile oils and gingerol compounds of fresh ginger while offering superior convenience and longer shelf stability compared to freshly grated or minced ginger.
Commercial ginger paste typically contains 95-99% ginger by weight, with minimal additives such as water, salt, or citric acid as preservatives. Fresh ginger paste, made at home or in artisanal production, may include additional ingredients like turmeric, salt, or oil depending on regional traditions. The color ranges from pale cream to tan, and the texture should be thick enough to remain cohesive while remaining easily spoonable or pourable.
Culinary Uses
Ginger paste is extensively used in South Asian, Southeast Asian, and East Asian cuisines as a foundational aromatic ingredient. It is central to Indian cookery, where it forms the base of numerous curries, dal preparations, and marinades, often combined with garlic paste to create a flavor foundation (ginger-garlic paste). In Chinese cooking, it functions as a key component in stir-fries, braises, and soups, providing both heat and depth. The paste is also employed in Japanese cuisine for pickled preparations (gari), Southeast Asian curries, and Thai cooking.
In Western applications, ginger paste is increasingly used in baking, beverages (teas, smoothies), dressings, and modern fusion cuisine. One tablespoon of ginger paste typically replaces approximately 1 tablespoon of freshly minced ginger or 1 teaspoon of ground dried ginger in most recipes. The paste integrates more seamlessly into liquids and emulsions than grated ginger, making it ideal for dressings, marinades, and sauces where a smooth texture is desired.