Ginger-Green Chili Paste Won't Turn Black: 6 Magical Ways to Keep it Fresh for Months!

• Store paste in a clean, dry, airtight glass container to prevent oxidation and spoilage.
• Add salt and mustard oil during grinding or before storage; salt inhibits bacteria, oil creates a protective layer.
• Freeze paste in ice cube trays for long-term storage; transfer solid cubes to a zip-lock bag.
• Always use a completely dry and clean spoon to avoid moisture and mold growth.
• Add a teaspoon of white vinegar to maintain pH, prevent spoilage, and preserve aroma.
• Immediately return the paste to the fridge or freezer after use to avoid temperature changes and spoilage.