Ginger-garlic Paste

Ginger-garlic paste is a smooth blend of fresh ginger and garlic processed into a moist, spoonable paste. It delivers warm, citrusy heat and deep garlicky pungency and disperses quickly into oil and sauces. Sold jarred, pouched, or as frozen cubes, it saves prep in bases, marinades, and pan sauces.\n\nThe blend became a staple in South Asian cooking, especially in Indian, Pakistani, and Bangladeshi kitchens, where ginger and garlic are pounded together for everyday dishes. Commercial production mirrors home methods, typically adding salt, oil, or acid for stability, and its use has spread with South Asian restaurants and home cooks worldwide.