Ginger is a wonderful ingredient that is used in both sweet and savoury dishes.


Ginger is one of the most exciting ingredients a cook can have at their disposal. Fresh root ginger that has a fiery and fragrant taste. It has a light coloured skin and a distinct root-like shape. You can buy fresh ginger whole or pre-chopped or in a paste. Powdered ginger is also readily available.

It is an extremely versatile ingredient which can work well in both sweet and savoury dishes, it’s used in everything from biscuits and cakes to drinks and sauces. Ginger is a common spice added to marinades for meat like chicken and beef.

Ginger is a common addition to juices, smoothies and it can be made into tea!

Pickled ginger is fresh ginger sliced thinly and is commonly used as a palate cleanser between bites of sushi.

Ginger can be crystalised or candied, this is done by cooking it in sugar syrup.

Probably the most common recipe associated with ginger is the classic gingerbread. Gingerbread is a kind of biscuit that is cut into shapes. A common shape is little men that are decorated with icing sugar and sweets.

Ginger beer and Ginger Ale

Ginger beer is made by fermenting ginger to add carbonation. Fermentation can sometimes create alcohol but the majority of ginger beers are nonalcoholic. However, you can still find some alcoholic brands. Ginger beer has a strong ginger taste and the sweetness can vary depending on different brands.

Ginger ale is made like a soft drink, yeast is used to add carbonation to a ginger flavoured juice. Ginger ale is usually sweeter and has a more mellow taste than ginger beer

Nutritional information about ginger

Ginger isn’t just a great spice to have at your disposal, It has been used for its health benefiting qualities for longer than anyone can remember!

Ginger is used for combatting nausea. Its a natural remedy consumed to help with morning sickness during pregnancy.

Ginger is good for treating colds, try adding it to hot water with some lemon juice and honey. Ginger also has strong anti-inflammatory and antioxidant qualities.