Ground ginger listings typically list only ginger. Paste formulations list ginger plus other ingredients such as salt and preservatives/stabilizers (for example citric acid, potassium sorbate, sodium benzoate, sodium meta bisplinto) and thickeners like xanthan gum.
According to product descriptions: ground ginger is used for baking, teas and as a dry spice in curries, gravies and marinades; ginger paste is recommended for curries, marinades, stir‑fries, soups and sauces as a convenient way to add fresh ginger flavor.
One product description advises storing ginger paste in the refrigerator or freezer and taking it out when needed for recipes.
Listed preservatives and stabilizers for paste formulations include citric acid, potassium sorbate, sodium benzoate, sodium meta bisplinto, and xanthan gum, along with salt and ginger.
Ground ginger is described as aromatic, warm and spicy with a mellow yellow color; its natural oils contribute flavor and potency for both cooking and baking.
