Overview

• Many commercial ginger-garlic pastes contain additives such as citric acid, titanium dioxide, xanthan gum and synthetic colours to extend shelf life and enhance appearance.
• Long-term exposure or overconsumption of these chemicals can induce digestive irritation, allergic responses and gastrointestinal issues, especially in sensitive individuals.
• Signs of adulteration include unnatural hues, sour or chemical odours and uneven texture or layer separation in the paste.
• Safe store-bought options should carry visible FSSAI licence numbers, clear manufacturing dates and ingredient lists limited to ginger and garlic.
• Homemade ginger-garlic paste can be prepared quickly by blending fresh ginger, garlic, oil and salt, offering a preservative-free alternative.