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Bold, spicy, and intensely aromatic, Indian Ginger — known as Adrak in Hindi, Inji in Tamil, and Allam in Telugu — is one of the most essential flavour boosters in Indian cooking and Ayurvedic medicine. With its characteristic fiery heat and warm, slightly sweet fragrance, fresh Indian ginger is the foundation of countless curries, chutneys, teas, and marinades. 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 Adrak Chutney, stir into stir-fries and soups, or add to ginger biscuits and cakes for a warming spice note.
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 Indian ginger?
A: Fresh ginger contains gingerols and shogaols — powerful anti-inflammatory compounds. It aids digestion, relieves nausea and bloating, boosts immunity, and has been used in Ayurvedic medicine for thousands of years for respiratory and digestive health.
Q: How do I make ginger-garlic paste?
A: Blend equal parts peeled fresh ginger and garlic with a little water or oil until smooth. Store in an airtight jar in the refrigerator for up to 2 weeks, or freeze in ice cube trays for longer storage.
Q: Can I use Indian ginger in tea?
A: Yes — grate or slice fresh ginger into boiling water, add tea leaves, milk, and spices for a classic Masala Chai. Ginger tea with lemon and honey is also a popular Ayurvedic remedy for colds and sore throats.
