Do
- Store whole ginger in a cool, dry, ventilated place, or on a warmer fridge shelf for short periods.
- Keep whole garlic in mesh bags or open baskets in a cool, dry, shaded spot.
- Peel garlic and grind paste in batches the kitchen will use within your plan's limit.
- Store paste in clean, airtight containers in the fridge; use a dry spoon each time.
- Freeze paste flat in bags or in ice-cube trays for portion control.
- Commercial pastes with preservatives should be stored as the label directs, usually chilled after opening.
- Label paste containers with the date and time made.
Avoid
- Do not store homemade ginger-garlic paste at room temperature.
- Do not store garlic in oil at room temperature; this is a known food-safety risk.
- Do not keep whole garlic in a damp fridge for long periods; it may sprout or mould.
- Do not use paste that smells sour or shows any mould.
In Indian conditions
Most Indian kitchens grind ginger-garlic paste in bulk, often a day or more ahead. In 35–40 °C kitchens, unchilled paste sours and discolours quickly. Keep it in an undercounter fridge near the cooking line and freeze surplus. Garlic stored in humid monsoon storerooms tends to sprout and mould; keep it airy. Ginger prices fluctuate sharply, and bulk buying is common; whole ginger stores best when kept dry and only moderately cool.
General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.