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Home > Categories > Food and Beverages > Other_Food and Beverages > View Advice  

Query from: latha lat, United States, 03/15/09
Topic: OTHER_FOOD AND BEVERAGES      Submitted on: Ammas.com
Subject: why ginger garlic paste is turning green

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Rate = 2 (Rated by 10 Council Members)
[ This query closed ]
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Response from: Bond 007 James,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
hi,

you might added more ginger ..

no need to worry even if it turns green,you can still use it for cooking purposes.

Rate = 2 (Rated by 3 Council Members)

 
Response from: NEERAJA NAVEEN,   
Registered Member on Ask Agent
Source: This information comes from my own knowledge.
while grinding ginger garlic paste dont pour more water and mix little salt in it after grinding and keep in refrigerator. it will be good for one week or more when u put in refrigerator . colour and taste will be good when u add less water .

take fresh ginger and garlic and make paste with them .

Rate = 2 (Rated by 3 Council Members)

Thank this advisor   
 
Response from: M Parvati,   
Council Member on Ask Agent
Source: This information comes from my own knowledge.
Here is a tip about the ginger garlic paste: Just storing the GG paste will make it form a yellowish/greenish tinge when kept in the fridge for a long time, esp in countries where the summer is long, with a slightly pungent smell too. And the frozen GG paste is a mess, because we have to break it or remember to remove it early so that it softens. A good alternative to this, is to add another simple step to ur procedure..

Heat about 3 tbsp oil (for ur quantity) in a pan and remove pan from fire. Add the GG paste to the oil and mix well so that the oil disappears. Now, put the pan back on fire and saute well for about 3 minutes (until a soft aroma rises). Now, remove from pan and cool it.

Now, store the whole qty in fridge. (No need of freezing it either, coz this wont spoil even if stored for 5 months.)

Hope this was useful.. do try it & let me know the result. Source: http://zaiqa.net/?p=27…

How to prepare Garlic and Ginger paste?

For preparing Garlic and Ginger paste,

Method 1 garlic big cloves 25 ginger 1 inch pieces 5

Grind garlic and ginger together and freeze.When you use, keep the frozen garlic ginger paste in refrigerator for a while and cut the amount you like. Don't keep the paste out side of the fridge to use. I follow this method and the garlic I used is Chinese garlic. Indian garlic is very small in size.

Method 2 garlic big cloves 20 ginger 1 inch pieces 5 oil 1 tablespoon vinegar 1 teaspoon salt little

Peel garlic and ginger. Wash them and grind with 1 table spoon oil,1 tea spoon vinegar and little salt. Keep it refrigerated. You can add a pinch of turmeric too while grinding. You can use any oil for this, but Olive oil is good. If you use water for grinding, use previously boiled and cooled water. The shelf life of this paste is one month.

Normally if you prepare garlic and ginger paste without adding any of these, soon it gets a bluish green color. Some people wouldn't use it since they are afraid of food poisoning. Actually this is not harmful to us. Garlic contains sulphur and when it acts with the copper in the water (or with the utensils contained aluminum,iron etc) and forms copper sulphate. Also garlic contains chlorophyll (substance that gives green color to leaves) and this gives a greenish color change to garlic while reacting to temperature. Source: http://www.salkkaaram.com/2007/11/h…

Rate = 4 (Rated by 3 Council Members)

 
Response from: Mrs. Sai Sai,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
latha,

Ginger Garlic Paste turns blue-green because under acidic conditions, isoallin, a compound found in garlic, breaks down and reacts with amino acids to produce a blue-green color. But taste of the green color doesn't affect flavor.

Source : http://www.apinchof.com/garlicqanda…

Preparation of Ginger Garlic Paste :

Ingredients : garlic - 100 grams, ginger - 100 grams, oil -25ml, salt - 1 tsp

Method :

Take equal quantities of ginger and peeled garlic and blend into fine paste you can add oil and salt to store for longer time in refrigerator.

You can also see

http://www.nandyala.org/mahanandi/a…

http://www.sailusfood.com/2009/02/2…

http://www.salkkaaram.com/2007/11/h…

Rate = 4 (Rated by 1 Council Member)

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