Ginger and garlic ground together in a single paste, the combination that begins a very large share of Indian cooking.
Ours is two thirds garlic to one third ginger, with 1% preservative and nothing else added, so both come through clearly rather than one drowning the other. The garlic is central Indian garlic, naturally high in pungency and aroma, and the ginger is fresh.
Most recipes call for both at the same moment, so a combined paste saves a step and holds the ratio steady across every batch. It is used in marinades, sauces, ready meals, and pickles.