Origin & History
Origin:
Asie
Ginger has been used for over 5000 years in traditional Chinese and Ayurvedic medicine.
How to use this spice
How to use:
- Fresh: grate or slice thinly
- Powdered: more concentrated, reduce quantity
- Marinades, stir-fries, drinks, desserts
Pairs well with:
stir-friescurriessoupsmarinadesbakingdrinks
Common mistakes to avoid
Mistakes to avoid:
- Fresh and powdered ginger are not equivalent (1 tbsp fresh = 1/4 tsp powder)
- Don't overheat - loses its punch
🍽️What foods to use this spice with?
🍰Desserts
pâtisseries
🥣Soups & Sauces
currys, soupes
Benefits
Anti-nausea, anti-inflammatory, aids digestion.
- ✓adds brightness
- ✓fresh aroma
- ✓works in sweet and savory
For informational purposes only. Does not constitute medical advice.
Storage
Fresh: 3 weeks in fridge. Powder: 2-3 years.
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Possible substitutions
If you don't have Ginger, you can use:
Recipes with Ginger
Discover our recipes that use this spice:
Frequently Asked Questions
2 questions about this recipe
Le gingembre frais a un goût plus vif et citronné. La poudre est plus concentrée et chaude. Utilisez frais pour les sautés, poudre pour les pâtisseries.