Ginger and garlic paste combines two common Indian cooking bases in one even blend. Its texture makes it easy to measure and keep a flavour base ready for cooking.
How to use it. Fry a teaspoon at the start of a recipe until fragrant, without letting it brown too much. Start with a small amount and adjust at the end for the result you want.
Best for. Curries, dal, marinades and rice dishes with sauce. Check the storage directions carefully on the pack once opened.
A 283 g pack from Schani, ready for delivery from Barcelona to Spain and Portugal.
Ingredients
Ginger 45%, garlic 45%, salt, water, vegetable oil, acidity regulator citric acid (E330).
Allergens
Contains none of the 14 allergens subject to mandatory declaration under Annex II of Regulation (EU) No 1169/2011.
Nutrition information
Please refer to the nutrition information on the packaging label.
Information may vary by batch and country of origin. Always check the label on the packaging, which takes precedence.