How do you prevent ginger-garlic paste from turning green?

Question

Learn storage and prep tricks to stop your paste from discoloring.

Answer 1

To prevent ginger-garlic paste from turning green, add a small amount of acid like lemon juice or vinegar during the grinding process, and store it in an airtight container in the refrigerator.

Detailed Explanation:

The green color in ginger-garlic paste is usually due to a chemical reaction between certain amino acids in garlic and sulfur compounds in both garlic and ginger. This reaction is accelerated by enzymes and can be influenced by factors like light, temperature, and pH. Here's a breakdown of how to prevent it:

1. Add an Acid: Adding a small amount of acid, such as lemon juice, lime juice, or vinegar, lowers the pH of the paste. This inhibits the enzymatic reactions that cause the green discoloration. Use about 1 teaspoon of acid per cup of ginger-garlic mixture.

2. Use Fresh Ingredients: Older garlic and ginger are more likely to cause the reaction. Use the freshest ingredients possible.

3. Grind Quickly: Over-processing can generate heat, which can also contribute to the discoloration. Grind the ginger and garlic quickly and efficiently.

4. Store Properly: Store the paste in an airtight container in the refrigerator. This minimizes exposure to air and light, further slowing down the enzymatic reactions.

5. Consider Blanching (Optional): For longer storage, you can blanch the ginger and garlic briefly in boiling water before grinding. This deactivates the enzymes responsible for the discoloration. However, this can slightly alter the flavor.

Pro Tip:

Avoid using metal containers or utensils when making or storing ginger-garlic paste, as some metals can react with the sulfur compounds and contribute to discoloration. Use glass or plastic containers and utensils instead.