Ginger garlic paste in one jar is the default in most Indian kitchens, because the great majority of recipes call for both in roughly equal measure.

It is the single biggest time saver on this shelf.

A tablespoon into softened onions, fried until the raw edge disappears, and the base of your curry is built. Use it in gravies, marinades, dal, biryani and kebabs. Refrigerate after opening and use a clean spoon.

In the pantry aisle at Curry Corner, North Melbourne.