Ginger is a super spice used in many different recipes from many different regions. Ginger paste is an easy and inexpensive way to add this quintessential ingredient to any recipe. So let me show you how I make and store my fresh ginger paste so I always have this essential spice on hand.
A homemade ginger paste recipe is a surefire way to avoid throwing out spoiled ginger. How many times have you bought a big knob of fresh ginger root and it goes bad before you have used it all?
This meal prep recipe saves time and instead of freezing the whole ginger, as many people do, I like to make a paste of it so I just have to pop it out of the silicone tray or snap a piece from the zip lock bag.
What is ginger paste?
For me, Ginger paste is simply fresh ginger that we prepare and freeze for later use. Fresh ginger blends into ginger paste easily and no additives are needed.
What is ginger paste good for?
Ginger paste can be used any time fresh ginger is called for in a recipe. My ginger paste is just fresh ginger that I prepare for later use. So ginger paste is really a time saver in the kitchen. Ginger paste is definitely a staple in my kitchen and is used in many of my recipes, from fan favorites like my Achari Chicken to the latest and the greatest recipes like my Air Fryer Tandoori Chicken.
What are the benefits of ginger paste?
My ginger paste is pure ginger so the benefits are the same as using ginger in its whole form. Ginger paste brings all the same flavor and health benefits as fresh ginger. Do check out my detailed post on the benefits of superfood ginger.
Can you buy ginger paste?
If you are short on time or if you are having a hard time finding fresh ginger then yes. You can purchase organic bottled ginger paste from your favorite brand. If you have the time and the tools though making your own fresh ginger paste is the best way to ensure the quality of your ingredients. You will also notice enhanced flavors in your dishes. If you do not want to invest in a blender I would suggest using an inexpensive grater and grate fresh ginger and freeze it using the techniques shown here.
Do you need to peel ginger?
I do not peel ginger. The skin of the ginger root is not only flavorful but also nutritious. The thin skin blends easily and there is no change in the taste or texture. Of course, if you prefer go ahead and use peel the skin off using a spoon or a peeler.
How to make ginger paste
Making your own ginger paste at home is simple:
- Scrub and wash your fresh organic ginger thoroughly under running water. No need to peel them. I only remove any rough or bruised parts.
- Dry well with paper towels and then slice the ginger into pieces.
- Blend using a food processor or high-speed blender like the Blendtec. A blender or food processor is not necessary though and – a manual grater will work just fine. No need for oil or water.
How to preserve ginger paste
Once your ginger paste is made storage is easy:
- Transfer the ginger paste into glass jars. Store it in your refrigerator for 3 to 4 days or in freezer bags for up to 4 months.
- For best results spread thinly in the bag before freezing to make breaking your pieces easier. You can also freeze it in a silicon ice cube tray.
How to use ginger paste?
When needed simply break a piece of the frozen ginger or take a cube out from the silicone tray. Although it takes a couple of minutes for the ginger to thaw you can add the frozen piece to the dish you are cooking. There is no need to wait for it to thaw.
1-inch of ginger knob is same as 1 tablespoon of the ginger paste. Since this ginger paste does not use any water or oil, its concentrated and hence a small amount will add full flavors to any dish.
Go ahead and make this homemade ginger paste today! Let me know what you think by rating the recipe on recipe card and leaving me a comment.
How to make Ginger Paste
- Twister Jar
- 1 lb fresh ginger root organic recommended
- Prep: Break the big ginger root into smaller knobs by hand. Scrub and wash thoroughly for a few times under running water making sure you take off all the dirt. Dry each piece Drywell using paper towels and slice roughly into pieces. Note: I do not peel my ginger, but you may if you like.
Storing – 3 ways!
- Place 2 to 3 tablespoons of ginger paste in a quart-sized freezer bag and spread it evenly to make a thin layer. You can stack up multiple bags and freeze them flat in the freezer. Break small pieces as needed. Pro Tip: Do not make a thick layer of ginger as it will be hard to break it off when you need to use smaller pieces. Frozen ginger will be good for 2 to 3 months.
- Freeze in reusable silicone ice cube trays. Each compartment will usually hold about 1 tablespoon. You can put less if you usually use less ginger in your cooking. This way when you are ready to cook you can pop out smaller cubes. Frozen ginger will be good for 2 to 3 months.
- You can also refrigerate the paste in a glass jar. This paste will stay fresh for 3 to 4 days.