Product description
Fresh ginger is one of the most useful roots in any kitchen — bright, peppery and warming, with a citrusy aroma that lifts both savoury dishes and drinks. Fresh rhizomes deliver a zing and juiciness that ground ginger simply cannot.
WHAT MAKES IT SPECIAL
Ginger crosses cuisines effortlessly: the backbone of Indian and East-Asian cooking, a key note in chai and herbal teas, and a favourite in fresh juices and shots. It naturally contains gingerol, the compound behind its warmth and aroma.
SOURCED FROM PERU
Supplied as firm, fresh ginger root and delivered across the UAE.
NUTRITION — per 100g
| Nutrient | Amount | % DV* |
|---|---|---|
| Energy | 80 kcal | — |
| Carbohydrates | 17.8 g | 6% |
| of which sugars | 1.7 g | — |
| Dietary fibre | 2.0 g | 7% |
| Protein | 1.8 g | 4% |
| Total fat | 0.8 g | 1% |
| Magnesium | 43 mg | 10% |
| Potassium | 415 mg | 9% |
| Vitamin C | 5.0 mg | 6% |
| Vitamin B6 | 0.16 mg | 9% |
*%DV on a 2,000 kcal adult reference diet. Ginger is used in small amounts to flavour food and drinks, so a typical serving is only a few grams — the per-100g figures are for reference, not a serving size. Ginger naturally contains gingerol.
HOW TO STORE
- Store: refrigerate fresh root in the crisper for up to 2-3 weeks, or freeze for months (grate from frozen).
- No need to peel young, thin-skinned ginger; scrape the skin off with a spoon if needed.
- Look for: firm, smooth, plump roots; avoid wrinkled or soft pieces.
HOW TO USE & SERVE
Fresh ginger adds warmth and aroma across UAE cooking and drinks.
- Curries & stir-fries: grate or julienne into Indian and East-Asian dishes, often with garlic, as a flavour base.
- Ginger-garlic paste: blend equal parts ginger and garlic for a ready cooking base.
- Chai & teas: simmer slices in masala chai, or steep in hot water with lemon and honey for ginger tea.
- Juices & shots: blend into fresh juices, immunity shots and smoothies for a spicy kick.
- Marinades & dressings: grate into marinades, dressings and dipping sauces.
- Baking: use grated fresh ginger in cakes, biscuits and desserts.
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Sign UpKeep fresh ginger root in the refrigerator crisper drawer, where it stays firm for two to three weeks. For longer storage, freeze it whole in an airtight bag for several months and grate it straight from frozen — it is easy to grate and you avoid waste. Choose firm, smooth, plump roots and avoid wrinkled or soft pieces.Keep fresh ginger root in the refrigerator crisper drawer, where it stays firm for two to three weeks. For longer storage, freeze it whole in an airtight bag for several months and grate it straight from frozen — it is easy to grate and you avoid waste. Choose firm, smooth, plump roots and avoid wrinkled or soft pieces.
Not always. Young, thin-skinned ginger can be used unpeeled after a good wash. If the skin is thicker or you prefer it peeled, the easiest method is to scrape it off with the edge of a spoon, which removes just the skin and very little flesh. For grating or juicing, peeling is optional.Not always. Young, thin-skinned ginger can be used unpeeled after a good wash. If the skin is thicker or you prefer it peeled, the easiest method is to scrape it off with the edge of a spoon, which removes just the skin and very little flesh. For grating or juicing, peeling is optional.
Fresh ginger is wonderfully versatile: grate or julienne it into curries and stir-fries, blend it with garlic into a cooking paste, simmer it in masala chai or steep it for ginger tea, and add it to fresh juices, immunity shots and smoothies. It also works beautifully in marinades, dressings and baking.Fresh ginger is wonderfully versatile: grate or julienne it into curries and stir-fries, blend it with garlic into a cooking paste, simmer it in masala chai or steep it for ginger tea, and add it to fresh juices, immunity shots and smoothies. It also works beautifully in marinades, dressings and baking.
Per 100g ginger provides some magnesium, potassium and Vitamin B6, but because it is used in small amounts — usually only a few grams — a serving provides much less. It naturally contains gingerol, the compound behind its warming flavour and aroma. Values are approximate USDA references.Per 100g ginger provides some magnesium, potassium and Vitamin B6, but because it is used in small amounts — usually only a few grams — a serving provides much less. It naturally contains gingerol, the compound behind its warming flavour and aroma.
