Ginger paste

Ginger paste is made from the rhizome (underground stem) of the ginger plant, Zingiber officinale. The rhizomes are washed, peeled, and then ground or blended into a paste, often with a small amount of water or oil to achieve the desired consistency. It is a staple ingredient in many cuisines worldwide, particularly in Asian cooking.

Manufacturers use ginger paste primarily as a flavouring agent, adding a pungent, spicy, and slightly sweet taste to a wide variety of dishes. It is commonly found in curries, stir-fries, marinades, sauces, and baked goods. Its strong flavour profile makes it a versatile ingredient for both savoury and sweet applications.

Ginger paste is not considered a food additive in the UK and does not have an E-number. It is a natural food ingredient. Traditional uses suggest potential benefits for digestion and nausea, although robust scientific evidence for specific health claims in humans at typical dietary intakes is often mixed or limited. Regulatory bodies have not set specific intake limits for ginger as a food ingredient. Some research has explored its anti-inflammatory properties, but more peer-reviewed studies are needed to confirm these effects and their relevance at normal consumption levels.