Ingwer / Ginger

Ginger is called adrak in Hindi and Ingwer in German. It is a knobbly beige root with a fibrous texture, a sharp, warming, slightly peppery flavour, and a strong aroma.

It is a base ingredient in most Indian curries and dals, usually ground together with garlic into a paste, and is also used in chai and pickles. In German cooking it flavours baking spices and tea.

How to use

• Peel with a spoon or small knife before grating, slicing, or pounding into a paste.
• Grate finely for smooth pastes, or slice thinly for chai and stir-fries.
• Store in the fridge, where a fresh piece keeps for a few weeks; it can also be frozen whole and grated straight from frozen.