Ginger Garlic Paste — OKAY

Munch or Dump rates Ginger Garlic Paste by Ginger Garlic OKAY — score 60/90.

Two-thirds real ginger and garlic with just water, salt, and a couple of minor additives to keep it shelf-stable. A legit cooking shortcut, not junk.

Why this verdict

• 66% of the jar is real ginger and garlic, not filler
• Short, mostly recognizable list of 7 ingredients
• Acidity regulator and stabilizer are minor processing aids, not flavor tricks
• Added iodized salt and additives keep it from being a clean whole-food paste

Ingredients (7)

• Ginger (34%) (safe) — Real ginger root; anti-inflammatory and aids digestion. The headline ingredient here.
• Garlic (32%) (safe) — Real garlic; cardiovascular and immune benefits. Makes up nearly a third of the jar.
• Water (safe) — Dilutes the vinegar to a usable acidity. Inert.
• Iodized Salt (moderate) — Drives sodium to 691mg/100g; iodization is a plus but the load is high.
• Acidity Regulator (INS 260) (safe) — Acetic acid, essentially vinegar, lowers pH to prevent spoilage. Benign processing aid.
• Stabilizer (INS 415) (moderate) — Xanthan gum keeps the paste from separating. Safe but a sign of industrial processing.
• TURMERIC POWDER (safe) — Dried, ground turmeric root. A whole-food spice rich in curcumin, used in small culinary amounts; contributes antioxidants and anti-inflammatory compounds.