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Ginger Garlic Paste
Indian Cooking Pastes & Sauces1 kg pouchHalal

Ginger Garlic Paste

Elevate your dishes with our premium bulk Ginger Garlic Paste.

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Ginger Garlic Paste is a must-have ingredient in Indian kitchens, combining the aromatic pungency of garlic with the zesty freshness of ginger. It is a versatile and essential base for curries, gravies, marinades, stir-fries, sauces, and Indo-Chinese dishes, offering consistent flavor, aroma, and texture in every dish.

For Indian restaurants, catering services, and commercial kitchens in the USA, bulk Ginger Garlic Paste ensures a ready-to-use, premium-quality base, allowing chefs to deliver authentic flavors quickly and efficiently while reducing prep time and ensuring uniformity across servings.

Why kitchens choose it
  • FDA compliant – ensuring safety, hygiene, and professional-grade quality
  • Consistent flavor, aroma & texture – perfect for repeated use in high-volume kitchens
  • Hygienically processed & shelf-stable – retains natural pungency and freshness for long-lasting use
On the menu
  • Curries & Gravies – Chicken, Lamb, Paneer, and Vegetable Gravies
  • Marinades & Sauces – Enhances meat, seafood, paneer, and tofu preparations
  • Stir-Fries & Fusion Dishes – Indo-Chinese stir-fries, fried rice, noodles, and fusion wraps
  • Chef Benefits – Pre-prepared paste saves time, ensures consistent flavor, and simplifies large-scale cooking.With ready-to-use Ginger Garlic Paste, restaurants can con
Foodservice spec
Pack1 kg sealed pouch
MOQ50 kg (50 pouches, mix any bases)
Shelf life18 months ambient
Yield10–18 portions per 1 kg pouch when prepared with protein, depending on the dish and portion size.
StorageStore in a cool, dry place away from direct sunlight. Refrigerate promptly after opening and use within 5–7 days.
AllergensAllergen information pending
CertificationsFDA · ISO · Halal · HACCP · GMP
AvailabilityShown to trade accounts

Full specification sheet and allergen statement per lot available to trade accounts on request.

Preparation
From pouch to plate
  1. Sear or sauté the protein (or vegetables / paneer) to colour.
  2. Add the base — typically 100–125 g per portion — and bring to a simmer.
  3. Adjust consistency with stock or water; simmer until the protein is cooked through.
  4. Finish to the house style (cream, butter, fresh herbs, a squeeze of lemon) and plate.

Sterilised with advanced Japanese technology. No preservatives.

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