Why is salt avoided in long-stored ginger-garlic paste?

Question

Understand why adding salt to ginger-garlic paste may shorten its shelf life.

Answer 1

Salt is avoided in long-stored ginger-garlic paste because it can promote enzymatic reactions and microbial growth, leading to spoilage, discoloration, and undesirable flavors.

Detailed Explanation:

While salt is often used as a preservative, its effect on ginger-garlic paste during long-term storage is complex and generally detrimental. Here's why:

1. Enzyme Activation: Ginger and garlic contain enzymes that can cause browning and flavor changes over time. Salt can actually activate these enzymes, accelerating the degradation process.

2. Microbial Growth: While high concentrations of salt can inhibit microbial growth, the amount typically used in ginger-garlic paste isn't sufficient for long-term preservation. In fact, it can create a favorable environment for certain salt-tolerant microorganisms to thrive, leading to spoilage.

3. Texture Changes: Salt can draw moisture out of the ginger and garlic, leading to a mushy or watery texture in the paste.

4. Flavor Alteration: Over time, salt can react with the compounds in ginger and garlic, resulting in an off-flavor that detracts from the desired taste.

For long-term storage, it's better to freeze the ginger-garlic paste in small portions or use other preservation methods like adding vinegar or oil in appropriate quantities, which create an environment less conducive to spoilage.

Pro Tip:

Instead of adding salt, consider freezing your ginger-garlic paste in ice cube trays. Once frozen, transfer the cubes to a freezer bag for easy portioning and use as needed. This preserves the flavor and freshness without the negative effects of salt.