Ginger (Adrak)
The freshness of curry! The absolute base of Indian cuisine alongside garlic
Description
Root vegetable with refreshing aroma and heat. Used pasted with garlic as the base for almost all Indian dishes.
Classification: For Everyone,Aromatic Vegetable,Essential Ingredient
Shops selling Ginger (Adrak)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Raw ginger
Instructions
- Blend with garlic in mixer to make 'ginger garlic paste'.
- Julienne and scatter raw over finished curries as texture/heat accent.
- Grate with skin, boil with tea leaves into Adrak Chai.
Learn more Substitutes, pairings, tips
Key spices
Ginger
Substitutes at Japanese supermarkets
None
Pairing
All curries, Chai
Trivia
[Trend] Considered a 'panacea' in Ayurveda. Flavor differs from dried (Saunth); raw ginger puts heat into the body, burning out digestion fire (Agni) as the ultimate detox ingredient.
Eating tips & etiquette
[Unique Eating] Crunch the massive raw julienned ginger topped on curry along with roux, resetting the mouth with fresh heat!
Allergen
None