Ginger-garlic paste works to make Indian food tasty. It acts to add flavor to any dish, but a common problem in using it is that no matter how fresh it makes it deteriorates quickly or its fragrance goes away. Not once or twice, but often with many people. Whenever they open the jar and there is a strange smell or the paste becomes green, which spoils your mood along with the taste of your food.
If you want your ginger-garlic paste to be fresh and tasty for weeks, then these easy tips will prove to be helpful for you. Let us know how you can keep this essential thing right for a long time.
1. Mix natural preservatives: Always use fresh ginger and garlic to make ginger-garlic paste. Grind them in a clean food processor. Add a pinch of salt, 1 tbsp oil and 1 tbsp white vinegar. It prevents it from turning black and keeps the bacteria away.
2. Keep it dry: Never add water while blending, because it causes the paste to deteriorate quickly. If it is very thick, add some oil but do not use water. Water causes bacteria to grow, but oil keeps it smooth and fresh.
3. Keep in the fridge for a short time: Put the paste in a clean, airtight container and keep it in the fridge. Always use clean, dried spoon to remove it. It remains fresh for 2-3 weeks when kept correctly.
4. Freeze to keep for a long time: Do you want to keep it fresh for months? So freeze it. Put the paste in ice cube tray and freeze. After freezing, place the cubes in a gyplock or airtight container.
5. Keep in mind: If your paste smells strange, the taste is strange or has turned green, then throw it away. Putting vinegar while blending can reduce color fertility. Also, never immerse wet spoon in the jar.
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