Ginger Paste

Sauce And CondimentSpiceAromaticPungentPepperyCitrusyWarmAromaticZingy

Nutrition (per 100 g)

Calories: 80
Protein (g): 1.8
Fat (g): 0.8
Carbs (g): 17.8
Fiber (g): —
Sodium (mg): —

Values approximate pureed raw ginger; commercial pastes often include water, salt, or acid, which can change sodium and thickness.

Storage

Room temp: up to 180 days
Refrigerated: up to 60 days
Frozen: up to 180 days

Ginger paste is a smooth, pale yellow puree of fresh ginger root, typically blended with a little water and sometimes salt or acid. It spreads easily and integrates quickly into hot oil and liquids, delivering a warm, citrusy aroma. Cooks use it to build curry bases, season marinades, and brighten stir fries, and it is commonly sold in jars, squeeze tubes, and pouches.

The habit of blending ginger for quick cooking developed in South and East Asian cuisines, where ginger is foundational to many dishes. Commercial producers worldwide now puree and stabilize ginger into shelf-ready pastes for consistent flavor and convenience.