Wash the ginger »This is how the tuber gets really clean

Wash the ginger before preparing it

When buying, make sure that the root has a smooth, silvery skin. This is a characteristic of fresh ginger with a pleasant heat.

The ginger root does not necessarily have to be peeled, but washed carefully:

• Always clean under running water.
• Thoroughly brush off dirt with a vegetable brush.

Since many of the healthy ingredients are located directly under the skin, you can do without peeling off the skin of organically grown tubers. Cut the root into fine slices or cubes and add the spice to the food.

Peel ginger: that's how it works

In the case of older ginger roots or those that do not come from conventional cultivation, you should remove the skin. This works well with a potato peeler or the teaspoon method:

1. Take the ginger in one hand and hold a teaspoon in the other with the curve towards the body.
2. Carefully scrape off the shell with the edge of the spoon.
3. This also works great in the uneven areas.
4. Cut off the hard leaf scars and the dried up end piece with a sharp knife.
5. Depending on the recipe, cut into slices or finely chop.

Prepare ginger powder in advance

Large ginger roots often cannot be processed within a few days. Self dried ginger powder retains its full flavor and lasts for many months.

1. Wash the ginger very thoroughly.
2. Cut the rhizome into slices.
3. Place this on a grid lined with baking paper and let the ginger dry for several days.
4. Turn again and again during this time.
5. It's faster in the oven: Spread the ginger on a baking sheet lined with baking paper and dry it in the oven at 40 degrees.
6. Finely grind the dried ginger slices and store in dark, tightly fitting containers.