Ginger garlic paste turning green? Don’t worry. This happens due to moisture, oxidation and over-blending. Always dry ginger and garlic completely before grinding. Blend in short pulses and add a little oil and salt to keep the paste fresh, natural and long-lasting. Simple kitchen tips like this save time and improve food quality. Follow for more practical cooking secrets and food science tips. Save this tip for later ✔️ #gingergarlicpaste #kitchentips #cookinghacks #foodscience #deliciousgouher