Ginger
An aromatic rhizome with citrus notes and a clean, warming heat, used fresh, dried or ground.
What it offers and why to use it
Fresh ginger is an aromatic rhizome with citrus notes and a clean, warming heat. Peel only when needed, then grate, slice or crush it for stir-fries, curries, soups, marinades and drinks.
Fresh, citrusy, peppery and warming; dried ginger is hotter and less juicy.
From shopping to cooking
Choose
Choose firm, heavy rhizomes with smooth, taut skin and no mould, shrivelling or soft patches.
Store
Keep fresh ginger dry and refrigerated, loosely wrapped. Freeze peeled portions for longer storage; keep ground ginger sealed in a dark cupboard.
Prepare
Grate, slice or crush into curries, stir-fries, marinades, soups and drinks. Add early for mellow warmth or late for a fresher bite.
How to make the most of it
Good pairings
Pairs well with garlic, chilli, citrus, soy sauce, coconut milk, fish, chicken, carrots and warm spices.
How to substitute it
Ground ginger can replace fresh ginger in some cooked dishes, but use much less and expect less freshness. Galangal has a related but distinct flavour.
Recipes with ginger
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