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  • Writer's pictureLuis and JudyAnn

Satisfyingly Zingy Ginger Paste

Updated: Oct 8, 2020

From warming curry to zippy dressings to baked goods, ginger livens up any recipe.

When you’re looking to add that special zing to your entrées, sides, or even desserts, try adding a bit of ginger paste. Whether you’re spicing up your sushi dinner or whipping a peach smoothie, you’re certain to reach out for some ginger paste. This versatile spice works best with any type of food, from spicy, delicious Indian cuisines to desserts and drinks for subtle tastes. Ginger has a venerable history as both a spice and a medicine, and was first referenced in Chinese herbals some five thousand years ago. Perhaps more widely known in the Western world as the yellow powder that we add to quick breads and cookies, ginger paste is made from fresh ginger root.

For many years, fresh ginger was something to use in Asian cooking. Considering the Asian standards, you can discover that ginger has several innovations and limitations. The best minced ginger has a tangy freshness, mellow sweetness, light spiciness, and warmth, to complement a variety of sweet to savory dishes. It has a dominant flavor to work well with other flavors. Thus, you can make a lot of aromatic recipes using ginger at home.

Of course, ginger also has a long list of health benefits, too. It promotes overall health and vitality when used regularly. Besides the obvious perks of relieving nausea and digestive upset, ginger also has a plethora of medicinal properties, such as fighting the flu and the common cold, combating pain, and lowering blood sugar levels.

Ginger paste sounds sophisticated or expensive in a way that is intended to impress , but it’s just fresh ginger root that’s been ground up and mixed with oil to form a paste. It only takes a few minutes to mix up a fresh batch at home, and those few minutes are a worthy investment that will save you time in the long run much like your Sunday meal prep ritual. Instead of peeling and chopping ginger every single time you make cauliflower-rice stir fry, just whip out your ginger paste from the fridge, toss it in with the rest of your ingredients, and you’re good to go. Yes, you can also buy ginger paste at the store, but why pay $5 for something that you can make in just a few minutes for way, way less than that? The freshness of your homemade concoction is well worth the minimal effort it takes to prepare.


  1. 1.5 cup (12 fl. oz.) ginger roots

  2. 1/4 tsp. (1.25 ml.) turmeric powder

  3. 1/2 tsp. (2.5 ml.) pink Himalayan salt

  4. 1 tsp. (5 ml.) coconut oil


  1. Rinse, soak, & pat dry the ginger roots completely. Peel & dice the ginger roots into large chunks.

  2. In a blender/food processor/magic bullet combine the ginger, turmeric powder, Himalayan salt, and coconut oil.

  3. Pulse to blend until you get a smooth paste.

  4. Transfer the paste in a clean glass jar and seal.


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