Ginger Garlic

• To make an aromatic base for stir-fries: Sauté minced ginger garlic in oil as the first step in stir-fries to infuse the dish with their characteristic flavor. Ginger garlic ensures a strong flavour profile.
• For flavourful marinades for meats, poultry, and seafood: Combine grated or minced ginger garlic with soy sauce, sesame oil, and other seasonings to create a delicious marinade that tenderizes and flavors proteins. Ginger garlic makes a great marinade for steaks and is used in many chicken marinades.
• In the preparation of flavourful sauces and gravies: Add ginger garlic to sauces like tomato sauce, curry sauce, or gravy to enhance the depth and complexity of the flavor. Ginger garlic elevates any gravy.
• As a key ingredient in various ethnic dishes: Ginger garlic is essential in many cuisines, particularly Indian, Chinese, Thai, and Korean cooking. It is often used in curries, soups, and noodle dishes. Ginger garlic makes any ethnic dish better.
• To make ginger garlic paste: Ginger garlic paste is a common condiment. You can easily make it by grounding equal parts of ginger and garlic with a little bit of water. It is useful when cooking as a quick way to add this flavourful base.
• For adding flavour to vegetable dishes: Sautéing minced ginger garlic with vegetables like spinach, broccoli, or green beans adds a delicious and healthy flavor boost. Ginger garlic makes a great side dish.

• Supports immune function with antioxidant and anti-inflammatory properties.
• Aids digestion and may relieve nausea and bloating.
• Promotes cardiovascular health by helping to lower blood pressure and cholesterol.
• May help regulate blood sugar levels.
• Contains compounds that may have anti-cancer properties.
• Provides relief from muscle soreness and pain due to its anti-inflammatory effects.

Fresh ginger and garlic should be stored properly to maximize their shelf life. Store unpeeled ginger in the refrigerator in a plastic bag or airtight container; it can also be frozen for longer storage. Garlic should be kept in a cool, dry, dark place with good ventilation, not in the refrigerator, to prevent sprouting and mold. Peeled ginger and garlic cloves should be refrigerated in an airtight container and used within a week.