[ASHOKA] Peeled Ginger Garlic Paste in Oil (300G)

🧄 [ASHOKA] Peeled Ginger Garlic Paste in Oil (300g)

Elevate your cooking with the foundational aromatic duo of Asian cuisine. This Ginger Garlic Paste from Ashoka combines freshly peeled ginger and garlic, preserved in oil to maintain their pungent, zesty, and sharp flavor profiles. By skipping the tedious peeling and mincing, you get instant access to the vibrant base required for authentic curries, stir-fries, and marinades. ✨

🔬 The Science of Aromatics in Oil

• Fat-Soluble Flavor Release: Garlic and ginger contain essential oils (like gingerol and allicin) that are fat-soluble. By preserving the paste in oil, these flavors stay "locked in" and are released more intensely the moment they hit a hot pan.

• Texture Uniformity: The smooth, finely ground texture ensures that the aromatics integrate seamlessly into sauces, providing a consistent flavor throughout the dish without the "bite" of large, raw chunks.

   

• Oxidation Shield: The oil layer acts as a natural barrier against air, preventing the garlic from turning bitter and keeping the ginger’s brightness intact much longer than fresh-chopped alternatives.

💡 Pro Tips for the European Kitchen

• The "Sizzle" Start: For any curry or stew, add a tablespoon of this paste to hot oil right after your whole spices. Sauté for 30–60 seconds until the raw aroma turns sweet and fragrant. 🥘

• Gourmet Meat Rub: Mix the paste with yogurt and lemon juice for a Tandoori-style marinade. The ginger acts as a natural meat tenderizer while the garlic infuses deep flavor into the protein. 🍗

• Spicy Garlic Mash: Stir a teaspoon into your Mashed Potatoes or buttered greens. It adds a sophisticated, warming kick that elevates simple side dishes into something special. 🥔

⚠️ Usage & Storage

• Concentration Note: This paste is highly concentrated. Generally, 1 tablespoon is equivalent to roughly a 2cm piece of ginger and 3 cloves of garlic.

• Safety First: To prevent splatting, add the paste to the pan before the oil gets smoking hot, as the moisture in the ginger can cause it to "pop."

• Storage: Store in a cool, dry place. Refrigeration after opening is essential to keep the aromatics fresh. Always use a clean, dry spoon to avoid contamination.