Cooking with ginger: from your cup to the kitchen

Ginger brings peppery warmth to a cup of tea and a bright, aromatic edge to cooking. A little gives a gentle background note; a more generous amount lets its spice lead.

Start with the right form

Fresh ginger, dried pieces, ground ginger and preserved ginger each bring a different texture and intensity. Follow your recipe’s specified form rather than swapping them in equal amounts.

For fresh ginger, wash it, trim it and peel if your recipe calls for it. Finely grated ginger mixes into sauces; thin slices give a more distinct bite. Start with a little and taste as you cook.

Three savoury ideas

• Carrot and ginger soup. Add grated fresh ginger alongside your onion and garlic, then cook with carrots and stock. Blend once the carrots are tender.
• A fragrant stir-fry. Combine finely chopped fresh ginger with garlic and spring onion. Add it to your usual vegetable stir-fry and season to taste.
• Ginger noodles. Toss cooked noodles with your favourite sauce, vegetables and a little fresh ginger for a warm, aromatic finish.

Something sweet

Try a little ground ginger in an apple crumble, or finely chopped preserved ginger in a pear dessert. Both bring spice alongside the fruit’s sweetness. Use a recipe written for the ingredient you have.

Ginger in your cup

Our Ginger Root Tea has a warm, peppery character. Follow the brewing instructions on your tea’s label, then adjust the steep to your taste.

For a blend, pair ginger’s warmth with hibiscus’s tart, fruity notes or the clean citrus character of lemongrass. In Create your blend, choose two teas and try equal parts, or let one lead with a 75/25 balance.