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The intense flavour of ginger will infuse your cooking with a sweet spicy aroma. It is versatile and easy to use: it can be grated and added to soups, stir-fries, meats and many desserts. If you'd like a little kick in tonight's dinner, ginger can help.


  • All year round.


  • Look for fresh ginger with smooth skin (wrinkles indicate that the root is dry and past its prime). It should have a fresh, slightly spicy fragrance.
  • Ginger is also available minced in bottles or dried and ground.


  • Tightly wrapped fresh unpeeled ginger root, can be refrigerated for up to 3 weeks or frozen for up to 6 months. To use frozen ginger, slice off a piece of the unthawed root and return the rest to the freezer.


  • Peel fresh ginger with a spoon. This method is more affective than using a knife, as a knife will remove flesh along with the skin.
  • Cut into chunks and add to soups, stir-fry oil or sauces for flavouring. Be sure to remove the ginger before serving. Biting on a big chunk of ginger can be unpleasant as the flavour is overpowering and the texture fiberous.
  • Finely chop or grate ginger and add to casseroles, meat, stir-fries, and desserts.