Ginger: a true all-rounder

Discover what ginger can do

Whenever ginger is mentioned, hardly anyone thinks of the pretty flowering plant. The focus is usually on the hot, aromatic root, which is valued not only in cooking but also in natural medicine. Ginger is considered one of the world's oldest spices and medicinal plants. Whether enjoyed as tea, a spice or a remedy—its wide-ranging benefits make it popular the world over. Let's take a look at what makes this powerful root so special.

What effect does ginger have on the body?

Ginger is packed with beneficial nutrients: vitamin C, magnesium, iron, potassium and gingerols. It is particularly valued in Ayurvedic and traditional Chinese medicine for its antibacterial and anti-inflammatory properties. It can aid digestion, strengthen the immune system and ease nausea. It warms you from within, stimulates circulation and helps combat feelings of fullness.

Do you need to peel ginger?

Whether or not you should peel ginger depends mainly on how you intend to use it and where it comes from. Organic ginger is usually untreated and—when washed thoroughly—can be used with the skin on, for example in tea or smoothies. With conventionally grown ginger, peeling is recommended as the skin may contain pesticide residues.

The skin also influences the taste—it's often slightly more bitter. So if you prefer a milder flavour, go for the peeled version. Peeling is also advisable when cooking.

Here are a few peeling tips:

• Spoon: Use the edge of a teaspoon to scrape off the thin skin easily—it's quick and works well even on the knobbly parts of the root.
• Knife: This also works, of course, but often results in more waste. Nutrients just beneath the skin may be lost.
• Grater: If you grate ginger straight into dishes like curries or dressings, you can often skip peeling altogether—the skin tends to stay behind in the grater.

One root, many possibilities. How do you eat ginger?

Ginger can be enjoyed in many different ways, depending on what you want to do with it.

Fresh or ground?

Fresh ginger is ideal for ginger water, curries, stir-fried dishes and smoothies. Ginger powder is much stronger, keeps longer and is perfect for seasoning baked treats and drinks. Ground ginger is also a key ingredient in many Asian and Middle Eastern spice blends.

Raw or cooked?

Even if you mostly use it for cooking, did you know you can eat ginger raw, too? But be warned, it's very hot! Ginger loses some of its heat when cooked. Raw and grated, it's a delicious addition to salads, bowls or Asian dishes—and provides valuable nutrients.

Savoury or sweet?

Definitely both! Ginger adds depth to savoury dishes—but it's a star in sweet creations too. Think cakes and chutneys, where it adds a warm, spicy kick. And what would Christmas be without gingerbread?

Deliciously fiery power drinks

Ginger is a great match for hot and cold drinks. From classic ginger tea and infused water to invigorating ginger shots and fruity smoothies, it adds heat and zing to any glass. Tip: combine it with lemon, turmeric, mint and honey for a particularly delicious boost.

Ginger in Asian cuisine

Whether in China, Japan, Thailand or India, ginger is a cornerstone of Asian cuisine—adding freshness, warmth and a gentle heat to a wide variety of dishes.

It's especially popular in combination with soy sauce. Why? Quite simply because ginger and soy sauce complement each other so well, bringing completely different but harmonious flavour notes:

• Ginger offers freshness, heat and a citrusy warmth
• Kikkoman Soy Sauce adds depth, umami and a salty, slightly sweet flavour

After all that theory, we've naturally got some delicious inspiration for you. With meat, fish or vegetarian—all simply packed with flavour!