Ginger is one of those aromatics that quietly runs through both Indian and Middle Eastern kitchens, forming the base of countless curries alongside garlic, brightening tea with a spicy warmth, and adding depth to soups and marinades. Its fibrous, pungent flesh mellows and sweetens slightly when cooked, which is why a ginger-garlic paste sautéed at the start of a curry tastes so different from raw grated ginger stirred into a chutney or dressing at the end. For the smoothest paste, older, firmer ginger with tighter skin generally has a stronger flavour and less fibrous stringiness than younger, softer knobs. A simple way to peel ginger without wasting much flesh is scraping the skin off with the edge of a spoon, which follows the knobbly shape more easily than a knife or peeler. Grating ginger on a fine grater rather than chopping it releases more juice and blends more evenly into marinades and teas. If a recipe calls for milder ginger flavour, a quick soak in warm water or a light sauté before adding other ingredients can soften its sharper edge.

Store ginger unpeeled in the fridge, ideally wrapped in a paper towel inside a bag, and it keeps well for a couple of weeks; freezing whole knobs works too, and frozen ginger grates surprisingly easily straight from frozen.

QuicKart delivers ginger fresh across the UAE with free delivery, so this everyday aromatic is always within reach.