Ginger
Ginger is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems about one meter tall, bearing narrow leaf blades.
Identity
Identity
General reference for identifying ginger.
Ginger is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems about one meter tall, bearing narrow leaf blades.
Used In Recipes
Aloo Gobi (Cauliflower Potato Curry)
Aloo GobiAloo Gobi (Cauliflower Potato Curry)Medium
- ½ tablespoon (½ inch) ginger (peeled & minced or grated)
Carrot Cake Scones with Cream Cheese Frosting
Cream Cheese FrostingCarrot Cake Scones with Cream Cheese FrostingMedium
- 1/2 teaspoon ground ginger
Chana Dal (Bengal Gram Dal)
Chana DalChana Dal (Bengal Gram Dal)Medium
- ½ tablespoon ginger (minced/grated (6 grams from ¾ inch root))
- ½ inch ginger (juliennes (4 grams))
Chicken Vindaloo (Restaurant Style)
Chicken VindalooChicken Vindaloo (Restaurant Style)Medium
- 1½ inch (25 grams) ginger ((or 2 tablespoons fine grated))
Green Moong Dal (Mung Bean Curry)
Green Moong DalGreen Moong Dal (Mung Bean Curry)Medium
- ¾ teaspoon ginger (minced or paste (¾ inch))
Gyoza (Japanese Potstickers)
GyozaGyoza (Japanese Potstickers)Medium
- 1 tsp ginger ((grated, with juice; from a 1-inch, 2.5-cm knob))
Karaage (Japanese Fried Chicken)
KaraageKaraage (Japanese Fried Chicken)Medium
- ½ tsp ginger ((grated, with juice))
Malai Kofta (Restaurant Style)
Malai KoftaMalai Kofta (Restaurant Style)Medium
- 1 inch ginger (peeled & sliced 10 g or 1 tbsp (22 g) ginger garlic paste)
- 1 teaspoon grated ginger ( or ginger garlic paste)
Matar Paneer Recipe, How to Make Mutter Paneer
Matar PaneerMatar Paneer (Mutter Masala)Medium
- 1 inch (8 grams) ginger ((peeled & sliced/ chopped))
Mille-Feuille Nabe
Mille-Feuille NabeMille-Feuille NabeMedium
- 8–10 slices ginger ((peeled and thinly sliced from a 1-inch, 2.5-cm knob))
Paneer Butter Masala
Paneer Butter MasalaPaneer Butter Masala (Restaurant Style)Medium
- 1 inch (10 grams) ginger ((peeled & sliced or use 1½ to 2 teaspoon ginger garlic paste, read notes))
Paneer Curry (Dhaba Style)
Paneer CurryPaneer Curry (Home Style)Medium
- 1 teaspoon ginger (grated or crushed or minced)
Samosa (Punjabi Potato Samosa)
SamosaSamosa (Punjabi Potato Samosa)Medium
- 1 tablespoon ginger (minced or paste)
Schezwan Paneer
Schezwan PaneerSchezwan Paneer (Home Style)Medium
- ½ tablespoon ginger ( chopped finely)
Shahi Paneer (Restaurant Style)
Shahi PaneerShahi Paneer (Restaurant Style)Medium
- 1 inch (8 grams) ginger ((peeled & sliced roughly))
Soboro Don (Ground Chicken Bowl)
Soboro DonSoboro Don (Ground Chicken Bowl)Medium
- 1 inch ginger ((you'll need 1 tsp grated ginger with juice))
Spicy Shoyu Ramen
Shoyu RamenSpicy Shoyu RamenMedium
- 1 tsp ginger ((grated from a 1-inch, 2.5-cm knob))
Upma (Rava Upma)
UpmaUpma (Rava Upma)Medium
- ½ inch ginger ((½ to ¾ teaspoon minced or grated)(optional))