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Home Cooking 36

Minced garlic and ginger paste

Foxeyblue | Apr 11, 201504:58 AM

I love fresh garlic and ginger and have used them in goodness knows how many recipes and different cuisines. Recently I thought I'd try one of the jars of minced ginger and garlic which I often see sold near the curry spices. Despite using great spoons of the stuff (near the early stage of cooking, along with onions and spice of choice) I can't seem to get much flavour out of them. I can't believe that this common an ingredient is no good, so how should I be using them?

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