Use a bowl to combine all the ground
spices and salt. Add ginger and garlic with enough vinegar to mix to a
smooth and thick puree. Heat a saucepan with the oil and when hot, add
in the spice mixture and reduce heat. Stir constantly until all the
spices are cooked and the oil separates from the spices. Set aside to
cool and bottle. Use about a
tablespoon of this paste for each 500 gram of meat, fish or poultry,
substitution it for the garlic, ginger and spices in a recipe.