What can be added to ginger-garlic paste to reduce pungency?

Question

Find out how to mellow strong notes in ginger-garlic paste with simple additions.

Answer 1

Adding a small amount of oil, vinegar, or lemon juice to ginger-garlic paste can help reduce its pungency. These ingredients mellow the strong flavors and create a more balanced taste.

Detailed Explanation:

Ginger and garlic both contain compounds that contribute to their characteristic pungent flavors. These compounds are released when the ingredients are crushed or chopped. To reduce the intensity of these flavors, you can employ a few different strategies:

1. Oil: Adding a tablespoon or two of neutral-flavored oil (like vegetable or canola oil) to the paste helps to dilute the pungent compounds. The oil coats the ginger and garlic particles, slowing down the release of their strong flavors during cooking.
2. Vinegar or Lemon Juice: A small amount of acid, such as vinegar (white vinegar, apple cider vinegar) or lemon juice, can neutralize some of the sulfur compounds in garlic and ginger, which are responsible for their sharp taste. Start with a teaspoon and adjust to taste.
3. Cooking: Cooking the ginger-garlic paste for a longer duration at a lower heat can also mellow its flavor. This allows some of the volatile compounds to dissipate.
4. Other Ingredients: Incorporating other ingredients like onions, tomatoes, or spices can also help to balance the overall flavor profile and reduce the perceived pungency of the ginger and garlic.

Pro Tip:

When making a large batch of ginger-garlic paste, consider blanching the garlic cloves in boiling water for a minute before blending. This significantly reduces the raw garlic flavor and makes the paste milder.