News India Live, Digital Desk: The main reasons for spoilage of paste are moisture and oxidation. The methods given below maintain the pH level of the paste and prevent the growth of bacteria.1. The magic of salt and oil (The Classic Preservative) While making the paste, add a little salt and cooking oil (preferably mustard oil or refined oil). How it works: Salt is a natural preservative, while the oil forms a protective layer over the paste, which prevents air from entering and keeps the paste green. 2. Use of Vinegar: If you want that the color of the paste does not change at all and it lasts for 1 month, then add 1-2 spoons of white vinegar in it while grinding. Tip: Adding vinegar can cause slight sourness in the paste, so reduce the use of tomato or mango powder while making the vegetable. 3. ‘Ice Cube’ Trick (For Long Term Storage) If you are making paste in large quantities, freeze it in an ice tray instead of filling it in a container. Benefit: When the paste freezes, take out these cubes and fill them in a zip-lock bag. Whenever you want to cook, simply take out a cube and drop it directly into the pan. Due to this, the entire paste does not have to be taken out again and again and it does not get spoiled for months.4. Use of turmeric: Adding a pinch of turmeric while grinding eliminates the risk of fungus getting into the paste. The anti-bacterial properties of turmeric increase the life of the paste. Take special care of these things (Pro Tips): Avoid moisture: Before making the paste, wash ginger and chilli and dry them completely. If water is required while grinding, then use 1 teaspoon oil instead of water. Glass vessel: Always use an airtight glass jar to store the paste. Plastic containers may contain odors and the paste may spoil quickly. Dry spoon: Always use a clean and dry spoon to take out the paste from the jar.
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