Mazaher executive chef Ibrahim Ayoub talks about using ginger. Mazaher executive chef Ibrahim Ayoub talks about using ginger.

What’s great about ginger?

Ginger is a commonly used ingredient in Asian and Indian cuisine, used for its medicinal properties for centuries among many cultures. It is perfect with chicken and fish to add intense flavour.

How readily available is ginger in this region?

Ginger is easy to find here. Most supermarkets stock fresh ginger.

What should you look out for when buying this ingredient?

Picking a fresh hand of ginger requires you to use a few sensory cues. Look for ginger with shiny, taut skin. The skin should be thin — never thick and fibrous — and you should be able to easily nick the skin with your nail. Make sure to smell it; is it pungent and spicy? If the answer is yes, your ginger is of good quality. Avoid ginger that has any soft spots — that’s a sign that it’s been sitting on display for far too long.

Any challenges with using it?

There are no real challenges with using it. It can be quite a strong flavour, so use it sparingly with more delicate flavours.

What’s the best way to use it?

To marinate chicken or fish, and to add an extra kick of flavour to dishes. It can also be used for creating hot drinks like ginger tea.

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