The Foundation of Every Recipe
or less — one cube replaces minutes of chopping and grating.
Ginger and garlic are in almost everything — and preparing them fresh is the most tedious part of cooking. One cube dissolved in room temp water or oil delivers both at full potency without the prep or the smell on your hands.
What is actually in the cube
Three real ingredients. Zero prep.
The foundation of almost every great dish — ready in seconds.
3 real ingredients
Dissolve in room temperature water or crumble directly into oil or sauces.
What is not in it
Clean label. Every time.
- Preservatives
- Added sugars
- MSG or flavor enhancers
- Fillers or anti-caking agents
- Artificial colors or flavors
- Gluten or dairy
How It Works
Paste first. Then cook.
Dissolve in water, add to the pan, and let the aroma do the rest.
Add cube to a bowl
Drop the whole cube into a small bowl with room temperature water. Let it dissolve into a paste.
Add paste to the pan and sizzle
Add the ginger-garlic paste to your pan with oil and let it sizzle for 10-15 seconds — the aroma releases immediately.
Cook as normal
Add your protein, vegetables, or broth and continue cooking. The ginger-garlic base is already there.
The Golden Ratio
1 cube · 1 cup
1 cube per 1 cup of food or liquid. Scale up for bigger portions.
Where to Use It
The foundation of almost every dish.
Dissolve in water first, then add the paste wherever a recipe calls for ginger or garlic.
Ramen & Noodles
Dissolve the cube, then add the paste to your broth for a restaurant-quality aromatic base.
Stir-Fries
Dissolve first, then add the paste to a hot pan with oil. Let it sizzle for instant aroma.
Marinades
Dissolve in a small splash of water, then mix with soy sauce or oil to flavor meats and tofu.
Soups & Curries
Dissolve and add the paste as a savory starter for any rich, hearty base.
Why Freeze-Dried
Real ingredients, paused at peak.
Conventional drying uses high heat. It strips out flavor, aroma, and much of what made the ingredient worth using in the first place.
Freeze-drying works differently. Ingredients are flash-frozen at their freshest, then the water is drawn out at low temperature — leaving color, aroma, and nutrients largely intact. When the cube meets moisture again, everything wakes back up.
Questions, answered
No — dissolve the cube in room temperature water first to form a paste, then add the paste to your pan. Adding it directly to oil will not dissolve it properly.
Ginger root, garlic, and olive oil. 3 real ingredients.
14g (0.5 oz) net weight per pouch.
Room temperature water to dissolve into a paste, then straight into a hot pan to sizzle for 10–15 seconds.
Room temperature, resealed after each use. Keep the included oxygen absorber packet inside the pouch — it prevents moisture from getting in and keeps the cube fresh. No refrigeration needed. Shelf life is 12 months from the date of manufacture.