Ginger Paste

Learn how to make ginger paste with this helpful step-by-step guide and recipe.

Updated January 04, 2019
Ginger Paste
Ginger Paste
This image courtesy of Cookstr

Editor's Note: If you've always wanted to learn how to make Ginger Paste, then this recipe is for you! You'll love having the paste on hand for curries, sauces, and just about anything else that could use a bit of ginger. This make-ahead ginger paste can also be stored in the freezer until you're ready to use it; just take a look at the recipe author's tips regarding storage and how to select just the right ginger at the grocery store. Ginger paste can be used in a number of recipes, including the author's recipe for Spiced Lamb Chops with a Fenugreek Sauce. This two-ingredient recipe couldn't get any easier. 

Those gnarly knobs of ginger contain a phenomenally pungent flavor and aroma. (The term “ginger root” is a misnomer because it is technically a rhizome, the bulbous stem end of the plant from which the roots emerge.) You can find fresh ginger in the produce department of most supermarkets. Look for bulbs with smooth brown skin and a hard surface; the bulb should feel heavy. Avoid ginger that is light, soft, and wrinkled. And do not be afraid of snapping off what you need at the store (no ginger police will be lurking in the aisles) if the root is too big.

Fresh ginger has a relatively long shelf life, especially when kept loosely wrapped in a plastic bag in your refrigerator’s humidity-controlled vegetable bin. Do not freeze pieces of fresh ginger; it becomes unmanageable, unpalatable, and rubbery when thawed. (You can, however, freeze minced ginger.) Wash the ginger before use. If the skin is clean, smooth, and doesn’t appear dry, you don’t have to bother peeling it. Simply slice off any dry ends before using it. If the skin is tough and appears slightly woody, it’s best to peel it, using a swivel peeler or a paring knife.



Make Ahead RecipeYes


Five Ingredients or LessYes

Taste and TextureHot & Spicy

Type of DishSauces


  • ½ cup water
  • 8 ounces coarsely chopped fresh ginger


  1. Pour ½ cup water into a blender jar, and then add the ginger. (Adding the water first will ensure a smoother grind.) Puree, scraping the inside of the jar as needed, until it forms a smooth, light brown paste.

  2. Store the paste in a tightly sealed container in the refrigerator for up to 1 week. (I often divide the paste into smaller containers and freeze them for up to 1 month. Another option is to freeze 1-tablespoon portions in ice cube trays; once they are frozen, pop them out and transfer them to freezer-safe self-seal bags.)

From the Editor of

Can I substitute ginger paste for dried ginger?
If you're desperately in need of a substitute for ginger paste, dried ginger will work, but it may change the flavor of your dish. Dried ginger tends to be much more pungent. It also lacks the consistency of a ginger paste which often adds to a meal's texture as well as it's overall flavor. If paste will impact the overall texture of the dish, consider skipping the dried ginger or using another spice instead. You should use about 1/4 of the amount of dried ginger that you do ginger paste.


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