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Spinach Paste
Indian Cooking Pastes & Sauces1 kg pouchHalal

Spinach Paste

Enhance your menu with our premium bulk Spinach Paste.

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Spinach Paste is a versatile and nutrient-rich ingredient widely used in Indian cuisine. Known for its vibrant green color, smooth texture, and subtle earthy flavor, this paste is perfect for creating authentic dishes such as Palak Paneer, Spinach Dal, Spinach Kofta, and healthy curry bases.

For Indian restaurants, catering services, and commercial kitchens in the USA, bulk spinach paste ensures a consistent and hassle-free way to incorporate greens into menus, delivering taste, texture, and nutrition to every plate. With ready-to-use bulk Spinach Paste, chefs save time on washing, blanching, and grinding fresh spinach while maintaining authentic flavor and vibrant color across dishes.

Why kitchens choose it
  • FDA compliant, ensuring safety and quality
  • Consistent flavor, color & texture in every batch
  • Hygienically processed and shelf-stable, preserving nutrients and freshness.our Spinach Paste allows chefs to quickly prepare authentic dishes, enhance menu consistency, and improve kitchen efficiency without sacrificing taste
On the menu
  • Curries & Gravies – Palak Paneer, Spinach Dal, Spinach Kofta, Saag Curry
  • Healthy Sides – Can be used in dips, soups, and sandwich spreads
  • Fusion Dishes – Spinach wraps, smoothies, pasta sauces, or Indo-fusion bowls
  • Chef Benefits – Saves prep time, reduces labor, ensures consistent green color and taste
  • Cost Efficiency – Eliminates daily spinach preparation and reduces ingredient wastage. With ready-to-use Spinach Paste, restaurants can maintain nutritious, visually appealing, and flavorful dis
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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