If ginger garlic paste turns green then it is not actually ginger it is garlic in the paste that turned green (1) due to a chemical reaction. It is totally safe to eat ginger garlic paste which turned green. If it smells good then it is good to go. Kindly note that there is no significant scientific research on the topic. However, normally it is said to be normal and safe.
Why Does Ginger Paste Turn Green
Below are the main reasons why ginger garlic paste turns green.
1. There Might Be Excess Water Content In The Paste
Ginger paste is used in many dishes in India. To make a ginger paste on a large scale, please add a little water while grinding. However the excessive addition of water will spoil your paste, and garlic paste turns green. So, try to avoid the excessive use of water in the ginger paste.
2. You May Have Used A Rotten Piece Of Ginger Or Garlic In The Paste
It might be because you have used a rotten piece of garlic in the paste. That helps the bacteria to grow in the paste. So,
1. Don’t use even a single rotten garlic or ginger piece.
2. Throw it away
3. Opening The Paste Container Several Times
You may find yourself opening the paste container many times if you prepare various dishes in a day. But, it’s not a good job because it may affect the paste quality. When the container opens, moist air enters the container. Due to this air, the shelf life of the ginger garlic paste is drastically reduced.
4. No Proper Space For Storage
For a longer storage life of ginger garlic paste, you need a specified room temperature. But if you don’t provide the required temperature, then it’s likely to impact the storage life of the paste. If you want to use it within a day then keep it in the chiller of the freezer.
Ginger garlic paste is liable to turn green when blended because if we keep it for more than a week, it changes color. As garlic contains enzyme alliin that reacts with the metal to become acidic so, make sure to use fresh ginger garlic paste.
Although it is ok to use the green paste of ginger garlic because after turning green, there is no change in taste, but if we keep the paste for more than a month, there will be a chance of bad odor.
As we can store the ginger paste for a long time at a low temperature, which makes it less acidic, and due to this, some of the pigmented enzymes change the color to green. It is safe to eat, but if the taste has been changed, it is better to use the fresh ginger paste.
Preservatives TO Make Ginger Garlic Paste Without Turning Green
Three natural preservatives are used to preserve ginger garlic paste. Turmeric, Salt, and oil.
1- Use Oil
Water is the main reason for spoiling food. So the best way to avoid the usage of water in food is oil.
Add oil to the ginger garlic paste to preserve it. Because oil helps in protecting the paste by turning green.
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2- Use Salt
As salt is considered to be a natural preservative. It helps preserve many food items like pickles, fruits, vegetables, meat, etc.
So, you can also use salt to preserve ginger garlic paste as it protects the paste from turning green. Do not add vinegar to ginger garlic paste. It will smell bad.
3- Use Turmeric
Turmeric has various advantages; it can be used as a preservative in food items. It can also be used to preserve ginger paste; it helps in protecting the paste from green coloration.
How to Make Ginger Garlic Paste?
Step 1. Peel ginger and garlic.
Step 2: Put some oil (depending on your need)
Step 3: Add some turmeric for extra nutrition
Step 4: Grind in a manual grinder
Step 5. Preserve in an air tight container,
FAQ’S
How To Keep The Ginger Garlic Paste Safe From Turning Green?
Ginger garlic paste, made from ground ginger and garlic, is often used to add a zesty flavor to dishes. To prevent this from happening, it is recommended that you add a bit of sugar to the ginger garlic paste to balance the flavors and stop the greening.
How To Prepare Ginger Garlic Paste If You Don’t Have a Blender?
- Ginger garlic paste is easy to make.
- You don’t have to peel the ginger before making the paste.
- You don’t have to peel the garlic either.
- You can use the same grater for both ingredients.
- You can also chop the garlic and ginger together.
- You can add herbs to the paste too.
Conclusion: Ginger Garlic Paste Turns Green
Try to use fresh ginger and garlic to make a paste. It will give you a better taste than stored ginger garlic paste.
Ginger garlic paste turns green due to not being stored properly. If you keep the paste at a low temperature in the freezer, it will last for a long time.
References:
https://www.academia.edu/download/38598939/mKcKnL1G-32-41.pdf
https://link.springer.com/article/10.1007/s13197-020-04620-1
https://pubs.acs.org/doi/abs/10.1021/jf072075t
https://link.springer.com/article/10.1007/s13197-020-04620-1
https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.4568
Medically reviewed and edited by:
Adila Zakir (USA Federal Drug Authority Certified & Food Safety & Hygiene Certified)
Studied medical and medical-related business at the same time
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How Austrian climber Babsi Zangerl completed a ‘hard to believe’ historic ascent of El Capitan
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On a vertical rockface like El Capitan, the soaring slab of granite in California’s Yosemite National Park, perfection is an elusive, almost impossible goal for professional climbers.
It can take years of experience to master a route to the top of the 3,000-foot wall, such is its difficulty and magnitude. That’s precisely why Babsi Zangerl’s recent “flash” of El Cap is so unique and impressive.
In climbing, to “flash” a route is to reach the top on the first attempt without any falls – a feat never before achieved on El Cap prior to Zangerl’s maiden summit of Freerider last month. From bottom to top, she was faultless.
“It was hard to believe,” the Austrian climber tells CNN Sport. “I was so surprised that this just happened and that I didn’t fall … I could have fallen so many times on that climb.”
Freerider is a popular route up El Capitan, the same one taken by Alex Honnold when he climbed the rockface without ropes or harnesses in the Oscar-winning documentary “Free Solo.”
Zangerl has lots of experience climbing on El Cap and around Yosemite but had never previously attempted the 30-plus pitches up Freerider. The challenging Monster Offwidth section – a 60-meter-long (almost 197 feet) crack around halfway through the climb – had put her off, and flashing the route, she says, wasn’t a long-standing target for her.
“It was more that we just could try to go flash and see how far we can get,” Zangerl explains. “But the expectations were really low, so it was not a big goal from the beginning … There are some really slabby pitches where you don’t have hand holds, so you’re mostly standing on the bad feet, and you always can slip off.
“The chance was really low – I didn’t have the feeling that we have a big chance on the flash.”
It was only once she had conquered the Boulder Problem – perhaps the hardest, most treacherous part of the climb with only razor-thin holds on which to grip – that the flash seemed possible.
“Then it was kind of: you don’t want to f**k it up on the last part,” says Zangerl.