Fresh ginger root (adrak) is half of the most important paste in Indian cooking — ginger-garlic paste. Beyond that, it goes into chai, curries, marinades, pickles, and home remedies for sore throats and digestion. An Indian kitchen without fresh ginger is not functional.

Half of the Most Important Paste

• Fresh ginger root (adrak)
• For ginger-garlic paste, chai, curries
• Marinades, pickles, home remedies
• Non-negotiable kitchen essential

How to Use

Peel with a spoon edge (easier than a knife). Grate for chai, mince for curries, blend with garlic for paste. For sore throat: steep sliced ginger in hot water with honey and lemon.

Frequently Asked Questions

How do I peel ginger easily?
Use the edge of a spoon — it scrapes off the thin skin while following the contours better than a peeler.

Fresh vs dried ginger?
Completely different flavors. Fresh is bright and spicy. Dried (saunth) is warmer and more mellow. Not interchangeable.

How long does it last?
2-3 weeks unpeeled in the fridge. Freeze whole for months — grate frozen ginger directly into dishes.

Fresh produce.