Pastes are one of the biggest time-savers in South Asian cooking pre-blended so you can skip the daily chopping, peeling and grinding, and go straight to cooking.
Got questions? We've got answers.
A general guideline is about 1 teaspoon of paste per clove of garlic or inch of ginger, though this can vary by recipe and personal taste.
Refrigerate after opening and use within the timeframe stated on the label, generally a few weeks to a couple of months depending on preservatives used.
This varies by brand — check the individual product's ingredient list, as some pastes include citric acid or other preservatives to extend shelf life.
Yes — many people freeze ginger-garlic or chili paste in ice cube trays for easy, pre-portioned use later.
They're similar but Concentrate is typically more reduced and stronger — check the individual product's consistency and recommended usage on the label.
Most cooking pastes are vegan, but check the individual product's ingredient list to confirm.
Spice level varies by brand and the type of chili used — check the individual product description for guidance.
Generally yes, though texture and intensity can differ slightly from fresh — adjust quantity to taste.
Most cooking pastes are naturally gluten-free, but check the individual product's ingredient list to confirm, as some may include additives.
Ginger-Garlic Paste is a pre-blended combination for convenience, while separate pastes let you control the ratio of each ingredient individually.
Store in a cool, dry place; refrigerate after opening as indicated on the label.
Yes, though it's more concentrated — use a smaller amount and add water if a recipe calls for fresh tomato volume.
This varies by product — check the individual product's ingredient list and adjust seasoning in your recipe accordingly.
This is a natural enzymatic reaction that can occur in ginger-garlic paste and is generally not a safety concern, but always check the product looks and smells normal before use, and discard if there are signs of spoilage.
Yes — ginger-garlic, chili and tamarind pastes are all commonly used as a base for marinades.