Ginger Garlic Paste
Ginger and Garlic Paste are mainly used as a flavouring agent in many Indian recipes. Because it has many culinary uses and also it serves as a gastric stimulant, most of the kitchens (especially who cook non vegetarian recipes) in India have this ingredient stored with high priority.
Garlic – 150 grams
Salt – ½ tsp.
- Wash the ginger root so that all the mud above it gets washed. Now even the skin on the ginger root gets soft.
- Scrape the skin and cut into small chunks and keep aside.
- Peel the skin of garlic.
Tip: Apply oil to garlic cloves and expose to sunlight so that the skin comes out easily
- Put the ingredients in a blender and blend it to smooth paste (you can add little vinegar to increase its self-life), it doesn’t alter the freshness of the recipe.
Note: Do not put any water, instead you can use little oil to increase shelf life
- Store it in a clean airtight jar.
- You can also put it in refrigerator
- Garlic has been touted to treat the cold
- Raw, crushed form is a powerful antibiotic
- Raw, crushed form serves as an anti-fungal, however it can produce skin blistering
- It raises our HDL (good) cholesterol levels, prevents LDL (bad) cholesterol from building up on arterial walls
- It has an ability to help control our blood pressure
- by thinning our blood
- It has been found to be helpful to those dealing with impotence
- Ginger may be powerful weapon in the treatment of ovarian cancer
- It may slow the growth of colorectal cancer cells.
- It is just as effective as vitamin B6 in the treatment of morning sickness.
- It has anti-inflammatory properties and is a powerful natural painkiller.
- Used as a natural heartburn remedy
- Used as a natural treatment for colds and the flu