Ginger Paste
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A combination of fresh ginger, pureed and mixed with water to form a paste that is used in making a variety of savory Indian food dishes. The paste should be kept in a refrigerated area for storage. It can be used in cooked foods, as a Tempura dipping sauce when combined with soy sauce, or as a marinade when mixed with other spices and sauces. It can be easily made or is available in some food markets.
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Ginger Paste Glossary Term - Related Content
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Ginger
A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.
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A type of condiment that is somewhat similar to the Chile Sauces produced in countries such as Mexico and the U.S.
Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced after the meat has been salted, dried and often fermented, providing a salty overtone and a distinct aroma.
A type of fish paste made with Anchovies that are combined with cream, olive and corn oils, sugar, spices and seasonings.
A syrup, made from the seeds of a tart variety of pomegranate that is commonly used as a flavoring in Middle Eastern cooking.
The most common variety of curry paste available, which is red in color and is typically made from fresh and/or dried red chiles mixed with other ingredients such as coriander, cinnamon, cumin seeds, shallots, garlic, lemon grass, and peppercorns.
A common sauce or paste that is used to flavor Asian food dishes. Crab paste is made from the meat of fresh crabs that is salt dried or salted and fermented to provide a soft, paste textured seasoning for foods.
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