Fresh Ginger

One of the most widely used roots in world cooking. Fresh ginger is far sharper, juicier and livelier than the ground spice, and it works across both savoury and sweet cooking.

Taste & Texture

Sharp, bracing and lightly pungent, leaving a warm sensation on the palate. Young roots are less fibrous and more tender. Fresh roots have thin, taut, shiny skin and snap crisply.

How to Enjoy

• Grate finely and steep as tea, finished with lemon and honey.
• Use with garlic in stir-fries and vegetable sautés.
• Grate into cakes, biscuits and ginger desserts.
• Pickle with vinegar and sugar to serve alongside sushi.

Storage

Keeps 3–4 weeks wrapped in paper in the fridge. It freezes whole and can be grated from frozen without peeling. It will also keep 1–2 weeks somewhere cool and dry.

Nutrition

Its characteristic pungency comes from gingerol compounds. Used as a flavouring in food and drink.

This is a natural agricultural product: size, colour and weight may vary by harvest and by batch.