Laila Ginger Paste 1kg

Ginger Paste

Laila Ginger Paste is a thick, spoonable ginger puree that brings that familiar warm ginger bite and fragrance straight into your cooking. It is a handy way to add ginger quickly and evenly, especially in dishes where you want the flavour to melt into the sauce rather than sit in chunks. Stir it through curries, noodle broths and lentil dishes, rub it into meat or veg before roasting, or whisk it into dressings, dips and quick marinades when you want a fresh tasting ginger note without extra prep.

Key Features:

• Pack size is 1kg.
• Produced and packed in Pakistan.
• Made with 84% ginger.
• Contains corn oil and xanthan gum for an easy to mix paste consistency.

Recipe Inspiration:

• Ginger and spring onion fried rice finished with a squeeze of lime and a drizzle of sesame oil.
• Sticky ginger soy chicken thighs with roasted broccoli and jasmine rice.
• Carrot and ginger soup with a swirl of yoghurt and toasted seeds.
• Ginger and honey lemon drizzle loaf where the paste brings a gentle warmth through the sponge.

Why does ginger sometimes look slightly blue or green in cooking?

Some ginger can show a blue or green tinge because of natural plant pigments called anthocyanins, and the effect can be more noticeable depending on the variety, acidity, or how the ginger has been kept before use. It is considered harmless and does not usually change the flavour once cooked.

Why does ginger taste less sharp after it has been cooked for a while?

Fresh ginger gets much of its punch from gingerol, and heating changes some of that into other compounds such as zingerone, which comes across warmer and less harsh. That is why ginger in slow cooked sauces and bakes can taste rounder than raw ginger.

Why do many baking recipes prefer ground ginger over fresh ginger?

Ground ginger behaves differently because it is dried and finely powdered, so it disperses through a batter without adding extra moisture or texture. Fresh style ginger flavours can be brighter and more pungent, which is great in sauces and marinades, but in baking it can pull a recipe off balance unless it is designed for it.

Ingredients: 

Ginger (84%), Water, Corn oil, Acetic acid, Salt, Thickener: xanthan gum, Preservatives: sodium metabiSULPHITE, Sodium benzoate.

Allergens are highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.