With increasing ginger production in Hawaii, canned ginger paste was made experimentally as a value-added product.
In India, a ginger paste is traditionally made with 50% sliced and macerated ginger, 35% garlic, and 15% salt.
The ginger is washed with chlorinated water and ordinary water and made into paste in pulveriser.
The Influence of temperature on the rheological characteristics of ginger paste were studied using a rheometer
Ginger and Garlic Paste is mainly used as a condiment in various food preparation
and also serves as a carminative and gastric stimulant in many medicine