You use a specific brand of ginger-garlic paste in many videos. If I make it fresh, what is the ideal ginger-to-garlic ratio to match the flavor profile?

Question

What is the ideal ginger-to-garlic ratio for fresh paste? Learn how to match the flavor profile of store-bought pastes used in our recipes.

Answer 1

For a flavor profile similar to the brand used in the videos, aim for a ginger-to-garlic ratio of approximately 1:1 by weight. This provides a balanced and aromatic base for your dishes.

Detailed Explanation:

Achieving the right balance in ginger-garlic paste is crucial for replicating the desired flavor. While personal preferences vary, a 1:1 ratio by weight is a great starting point for mimicking the flavor profile often showcased in the videos. This means using equal amounts of peeled ginger and peeled garlic.Here's a step-by-step guide to making your own ginger-garlic paste:1. **Prepare the Ingredients:** Peel equal weights of fresh ginger and garlic. For example, 50 grams of ginger and 50 grams of garlic.2. **Chop Roughly:** Roughly chop the ginger and garlic into smaller pieces. This will make it easier for your food processor or blender to create a smooth paste.3. **Blend or Process:** Place the chopped ginger and garlic into a food processor or blender.4. **Add a Little Moisture (Optional):** Add a tablespoon or two of water or oil to help the mixture blend smoothly. This is especially helpful if your blender or food processor struggles with dry ingredients.5. **Blend Until Smooth:** Blend until you achieve a smooth, consistent paste. Scrape down the sides of the blender or food processor as needed.6. **Store Properly:** Store the ginger-garlic paste in an airtight container in the refrigerator. It should last for about a week. You can also freeze it in small portions for longer storage.Experimenting with the ratio is encouraged to find what suits your taste best. Some people prefer a slightly more pungent garlic flavor, while others prefer a more prominent ginger taste.

Pro Tip:

To prevent your ginger-garlic paste from turning green, add a teaspoon of lemon juice or vinegar during the blending process. This helps to inhibit enzymatic reactions that can cause discoloration.