Ginger 1kg
£5.69
Fresh ginger root for paste, chai and curry.
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Fresh ginger root, adrak or inji, with thin pale skin and firm, juicy, fibrous flesh. It brings heat and a clean, peppery bite to almost every Indian and Sri Lankan curry. Pound it with garlic for ginger garlic paste, grate it into chai, cut it into matchsticks for dal and stir fries, or blend it into marinades and chutneys.
How to use it
Scrape the skin off with the edge of a teaspoon; it comes away easily around the knobs. For ginger garlic paste, blend equal weights of ginger and garlic with a little oil and salt, and keep it in a jar in the fridge. Crush a thumb sized piece into a pan of chai as the milk comes to the boil. Fine matchsticks fried with green chilli go on top of dal tadka and a Sri Lankan dal curry.
Good to know
- Also called adrak, inji or inguru
- Choose firm, heavy pieces with smooth skin
- Freeze peeled ginger and grate from frozen
- Sold loose
Keep in a cool, dry place for up to a week, or in the fridge in a paper bag for 2 to 3 weeks. Peeled ginger freezes well.
Same day within 5 miles of our shop when you order by 2pm, seven days a week, brought by our own team. Choose Local delivery at checkout: £3.99, free over £25.
Everywhere else in England and Wales, delivery takes 2 to 3 working days, tracked, and is £5.49, £3.99 when you spend £30 or more, and free over £50. Chilled and frozen items travel in insulated packaging.
Check the cost for your postcode. Sealed, unopened items can be returned within 14 days. To arrange a return, get in touch with your order number.
Ingredients & nutrition
See the pack for full ingredients and allergy advice.
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