Mix the ground spices as well as the salt in a baking bowl with garlic, ginger and plenty of vinegar to a smooth, thick puree. Heat the oil in a saucepan until very hot, pour in the spice paste. Reduce the temperature, and cook the spices, stirring, until the oil separates. Cool and pour into bottles. Add about 1 tbsp of this paste to every 500 g of meat, fish or poultry instead of garlic, ginger and other spices prescribed in a recipe.
Tip: Always use aromatic spices to refine your dishes!
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