New Delhi: Ginger-garlic paste is a staple in Indian kitchens, often forming the base of countless dishes. While store-bought paste offers convenience by saving 15–20 minutes of preparation time, health experts advise being cautious about what goes into that sealed packet.
Pre-packaged pastes usually contain preservatives and additives like citric acid, xanthan gum, and synthetic food colors. These ingredients help preserve aroma, texture, and color, making the paste look “fresh.” However, frequent consumption, especially for those with sensitive stomachs, can lead to digestive discomfort or allergic reactions.
“If the paste smells off, looks discolored, clumpy, or too watery, don’t use it,” food safety experts recommend. Spending a few extra rupees on a fresh packet is better than risking your health.
Making the paste at home is simple and safer for those who prefer to skip chemicals entirely. Peel and dry equal amounts of ginger and garlic, then blend with oil and salt. Store it in the fridge; it should stay fresh for a week without preservatives.
Ultimately, the choice depends on your lifestyle and health sensitivity. While store-bought options are safe in moderation, homemade paste offers a cleaner, chemical-free alternative.
