Aromatics · Fresh

Ginger

Also called fresh ginger, root ginger, ginger root, gember

Knobbly fresh rhizome with hot, zesty, aromatic flesh. Fundamental in Chinese, Indian, Japanese and Southeast Asian cooking, also in baking and drinks.

VeganVegetarianGluten-freeDairy-free

What can replace it

  • T2 · GoodGalangal

    Piney and citrusy rather than warm-spicy; best in Southeast Asian dishes.

  • T2 · GoodGinger-garlic paste

    Adds garlic; fine in curries, stir-fries and marinades.

  • T2 · GoodGround ginger

    Warmer and duller, with no fresh, juicy bite; about 1/4 tsp per tbsp fresh. (use 0.1× the amount)

  • T3 · In a pinchPickled ginger

    Sweet and vinegary; rinse it, and only use in stir-fries or dressings.

Cook with Ginger

★ Approved
Main · SICHUAN · CHINA — 35 MIN

Mapo Tofu

Total35 min
★ Approved
Soup · KOREAN · KOREA — 35 MIN

Sundubu Jjigae

Total35 min
Side · INDIAN · INDIA — 40 MIN

Aloo Gobi

Total40 min
Main · MALAYSIAN · MALAYSIA — 270 MIN

Beef Rendang

Total270 min
Main · FILIPINO · PHILIPPINES — 60 MIN

Bicol Express

Total60 min
Side · INDIAN · INDIA — 50 MIN

Dal Tadka

Total50 min
Main · 180 MIN

Doro Wat

Total180 min
Main · PERUVIAN · PERU — 45 MIN

Lomo Saltado

Total45 min
Side · INDIAN · INDIA — 65 MIN

Misir Wot

Total65 min
Main · FILIPINO · PHILIPPINES — 120 MIN

Pork Sisig

Total120 min
Soup · INDONESIAN · INDONESIA — 150 MIN

Soto Betawi

Total150 min