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Ginger Paste

A great base for cooking Asian food, and as a replacement for powdered ginger in baking.


  • 150 g (1½ cup) fresh ginger root


  1. Place ginger into the Vitamix container and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase to the highest speed.
  4. Blend for 45 seconds, using the tamper to press the ginger into the blades.
  5. Cover a baking tray with plastic wrap and place rounded teaspoons 1.3 cm (½-inch) apart.
  6. Freeze until solid and store in plastic bag.

Chef's Notes

Use half the amount of ginger paste if a recipe calls for ground ginger. Keep refrigerated 3 weeks or in the freezer for 6 months.

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