Ginger garlic paste from fresh Indian ginger and garlic, ground fine and standardised at 50 : 50 or to your ratio — ambient pails with a clean-label preservative system or frozen with none — for restaurant chains, central kitchens, curry-sauce manufacturers and retail packers in the US, UK, Ireland and the EU.
Open-market pastes often carry 20–30 % onion, potato or maize starch as filler. Ours declares everything.
Every Indian dish starts with ginger garlic paste. Making it fresh in each kitchen is labour, waste and variation; buying it in is control.
50 : 50 by fresh weight as standard; 60 : 40 or 40 : 60 on request. No onion, no starch, no bulking — the label says ginger, garlic, salt, acidity regulator.
Ambient pails hold 12 months with a clean-label preservative system (salt, acetic and citric acid, optional oil); frozen blocks hold 18 months with nothing added.
Ground and packed within hours of peeling; acidity kept at the minimum that keeps the paste safe, so the heat and aroma lead.
Blanched garlic and a nitrogen-flushed headspace stop the greening and browning that spoil cheap pastes.
Typical specification for ambient 50 : 50 paste. Frozen paste and single-ingredient ginger or garlic paste to the same panel.
| Quality check | ODOD Group lot | Typical open-market lot |
|---|---|---|
| Ginger + garlic content | ≥ 88 %, declared | 60–75 % with fillers |
| Acidity | Minimum for safety, pH ≤ 4.2 | Very sour, pH 3.5 |
| Colour | Cream, stable | Greening / browning |
| Additives | All declared | Undeclared starch, colour, MSG |
| Market compliance | United States | United Kingdom & Ireland | European Union |
|---|---|---|---|
| Product class | Acidified food (ambient) — scheduled process filed; frozen paste as a frozen vegetable product | Ambient paste under retained FIC; QUID declaration of ginger and garlic % | CN 2103 90 (paste) / 0710 80 (frozen); QUID % of ginger and garlic per Reg. (EU) 1169/2011 |
| Additives | Acetic / citric acid, benzoate / sorbate within 21 CFR 172 / 184 limits; declared | Additives per assimilated Reg. 1333/2008; declared | Additives per Reg. (EC) 1333/2008 with E-numbers or names; declared |
| Allergens | None of the FDA major allergens | None of the UK 14 | None of Annex II |
| Residues & contaminants | FSVP importer; EPA tolerances | UK MRLs; assimilated 1881/2006 | Reg. (EC) 396/2005; Reg. (EU) 2023/915 (lead in ginger as a rhizome) |
Regulatory references are provided for planning; the importer of record confirms the requirements for each shipment. Lot-specific test panels are run to the buyer's specification before dispatch.
Flavour lives in the first hours after grinding; the plant is built around that.
Fresh Indian ginger (Kerala / Karnataka) and garlic (Madhya Pradesh / Gujarat) washed, sorted and peeled.
Garlic blanched to stop greening; both ground to a fine paste in the agreed ratio.
Salt and acidity regulators added to the ambient recipe; pH checked in-line; frozen recipe gets nothing.
Hot-filled into pails with nitrogen-flushed headspace, or block-frozen at −18 °C; metal-detected and cased.
Processed and packed in FDA-registered, GMP-certified facilities running HACCP under ISO 22000. Halal certified; Kosher and organic-certified lots on request. A full Certificate of Analysis travels with every lot, and every pallet traces back to its farm cluster and processing batch.
Documents per shipment: COA, Certificate of Origin, phytosanitary certificate where applicable, health certificate, packing list, and Halal certificate on request.
Where a standardised paste pays for itself in labour and consistency.
1 kg and 5 kg pails; the same paste in every branch, no prep station.
20 kg pails for batch cooking; frozen blocks for high-volume lines.
Frozen or ambient paste as the aromatic base; custom ratios and particle size.
Paste in marinades; acidity assists tenderising.
Private-label ginger garlic paste, ginger paste, garlic paste.
Paste dried into seasoning bases and coating slurries.
Food-grade, tamper-evident, palletised.
Ginger and garlic at 88 % or more by weight, salt at 3–5 %, and acetic and citric acid to bring the ambient version to pH 4.2 or below; a little refined oil is optional. Nothing else — no onion, starch, potato, flour, colour or MSG. The frozen version is ginger, garlic and nothing more.
Ambient pails suit restaurants and central kitchens: 12 months on the shelf, no freezer, open and use. Frozen blocks suit manufacturers who want the cleanest label and the freshest flavour and already run a cold chain; they hold 18 months at −18 °C.
Garlic contains compounds that turn blue-green when they react with acids and metals, and both ginger and garlic brown on oxidation. We blanch the garlic, keep acidity at the minimum, and flush the headspace with nitrogen, which stops both.
Yes. 60 : 40 and 40 : 60 ginger : garlic are common, and we supply plain ginger paste and plain garlic paste to the same specification. Particle size can be adjusted for sauce lines that want a smoother base.
As ginger garlic paste with a QUID declaration of the ginger and garlic percentages, and the additives named or E-numbered (for example "acidity regulators: acetic acid, citric acid"). There are no allergens to declare.
The ambient paste is an acidified, hot-filled product with pH 4.2 or below, produced under a documented scheduled process and tested for microbiology on every lot. Once opened, refrigerate and use within a few weeks.
Ask for a 1 kg sample (ambient or frozen) and the COA, and a pallet or container price within one working day.
