Paste samples were prepared by mixing 1:1 (w/w) proportion of ginger and garlic along with sodium chloride (1%). The pH of the paste was adjusted to 4.0, 4.5 and 5.4 by the addition of citric acid. Xanthan gum (2 g/L) and sodium benzoate (0.2 g/L) were added to the paste and then filled in retort pouches. The filled pouches were subjected to thermal processing at 85C with a holding time of 2 and 5 min at 80C at the centre of the paste. The color values a, and b (green and yellow) decreased, whereas the L (lightness) values increased with decrease in pH. Paste behaved like a non-Newtonian fluid, and exhibited shear-thinning behavior. Physicochemical and microbial properties did not show significant changes during storage. This study showed that ginger–garlic paste prepared in retort pouches is convenient because of its lighter weight, faster heating leading to better quality in terms of taste, color, and also environmentally acceptable.