Pro Tips From My Kitchen

• For non-hybrid (spicier) ginger, use more garlic to balance the flavor.
• If bitterness is a concern, start with a 2:1 garlic-to-ginger ratio.
• Add turmeric and salt for natural preservation.
• Avoid garlic with shoots to prevent discoloration.

• For tools, I use a high-powered blender like my Vitamix—it makes a silky, smooth paste. A food processor also works if you prefer more texture.

• If you are worrying about the sharpness from the ginger, always start by adding less ginger to make sure it doesn’t make the paste too bitter 
• Make sure you peel the ginger because the skin is too tough and bitter, which damages the paste’s flavor 
• Never use garlic with the shoot because it can cause discoloration in the paste (it creates blue or green hues). 
• To cut down on time and effort, you can also purchase the already peeled ginger from the local grocery store. 
• Instead of adding water, you can add more oil. If you want to add tanginess to the ginger garlic paste, it’s recommended that you add vinegar rather than olive oil 

Storage Advice