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Warming, spicy, and wonderfully aromatic, Fresh Ginger Root — known as Adrak in Hindi and Inji in Tamil — is one of the world's most widely used flavour boosters and medicinal roots. With its distinctive fiery heat and warm, slightly sweet fragrance, fresh ginger is indispensable in Indian, Asian, and global cooking, and has been celebrated in Ayurvedic and traditional medicine for thousands of years. Browse our full range in Spices & Flavour Boosters or explore all our fresh produce in Fresh Foods.
Ginger is the essential partner to garlic in Indian cooking — blend together for a classic ginger-garlic paste that forms the base of most curries and marinades. Grate into Masala Chai for a warming, spiced tea, or blend with lemon and honey for a soothing ginger wellness shot. Use in stir-fries and soups, add to ginger biscuits and cakes, or juice with apple and lemon for a refreshing health drink.
Store fresh ginger in a cool, dry place for up to 1 week, or refrigerate in a sealed bag for up to 3 weeks. For longer storage, freeze whole — grate directly from frozen without thawing. Alternatively, peel, chop, and freeze in portions for easy use.
Q: What are the health benefits of fresh ginger?
A: Fresh ginger contains gingerols and shogaols — powerful anti-inflammatory compounds. It aids digestion, relieves nausea and bloating, boosts immunity, reduces muscle soreness, and has been used in Ayurvedic medicine for thousands of years.
Q: Should I peel ginger before using it?
A: The skin is edible but slightly bitter. For most cooking, peeling is recommended — use the edge of a spoon to scrape off the thin skin easily without wasting the flesh. For juicing or blending, the skin can be left on.
Q: Can I freeze fresh ginger?
A: Yes — freezing is the best way to preserve fresh ginger long-term. Freeze whole and grate directly from frozen — it grates more easily when frozen and retains its full flavour and potency.
