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.
Buy ginger and garlic paste from Schani in 1 kg, with delivery to Spain and Portugal.
Ingredients
Garlic (75%), ginger (19%), water, salt, vegetable oil, acidity regulator citric acid (E330), preservative potassium metabisulphite (E224).
Allergens
Contains: sulphites.
Nutrition information
| Typical values | per 100 g |
|---|---|
| Energy | 348 kJ / 83 kcal |
| Fat | 0,7 g |
| of which saturates | 0,1 g |
| Carbohydrate | 14 g |
| of which sugars | 0 g |
| Fibre | 0 g |
| Protein | 5 g |
| Salt | 4,3 g |
Information may vary by batch and country of origin. Always check the label on the packaging, which takes precedence.