Ginger is a great spice that, no matter which region in India, is used in many recipes. Ginger paste is a simple and cost-effective way to add this basic ingredient to any recipe. My ginger paste consists exclusively of fresh ginger. So ginger paste really is a time saver in the kitchen and can be used whenever fresh ginger is needed in a recipe.

Since I don't peel the ginger, I recommend buying organic ginger. The skin of the ginger root is not only aromatic but also nutritious. The thin skin is easy to blend and neither the taste nor the texture changes. If you prefer, you can of course remove the skin with a spoon or a vegetable peeler.

Here you will find how to make and store fresh ginger paste so that you always have this essential spice on hand.

Ingredients List

• 1 pound fresh ginger root
   

Instructions

Scrub and wash the fresh organic ginger thoroughly under running water. The roots do not need to be peeled. Only remove rough or bruised parts. Dry well with paper towels and then cut the ginger into pieces.

Puree with a food processor or a high-speed blender. However, a blender or food processor is not required and a manual grater will work well.

Transfer to an airtight container or a screw-top jar. Store the paste in the fridge for 3 to 4 days or up to 4 months in freezer bags.

Tips

• For best results, spread thinly in the bag before freezing to make it easier to break off pieces later. You could also freeze it in a silicone ice cube tray. Simply break off a piece of frozen ginger as needed or take a cube from the silicone tray. Although it takes a few minutes for the ginger to thaw, you can add the frozen piece to the dish you are cooking. No waiting time for it to thaw.
• The fresher the ginger, the less fibrous it is. Ginger becomes more fibrous as it ages. If you have fibrous ginger, my suggestion would be to puree the ginger longer and add a little oil when blending.
• If you want to preserve the ginger paste, then I suggest using at least 2 tablespoons of oil. But feel free to add more if you like.
• If you don't want to invest in a blender, I would suggest using an inexpensive grater and grating fresh ginger, then freezing it using the techniques shown here.

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