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.