Ginger can kick up the spicy flavor and aromatics in your dish, but depending on whether you grate it, dice it, or matchstick-chop it, you can dial in just the level of potency your dish demands. Here’s what we mean.
Cut fresh ginger into larger pieces for less flavor across the whole dish (and more when you bite into it), or mince or grate it for more of that spicy, peppery flavor and a bigger overall impact on your dish. For example, if you want to make ginger tea, you can use slices for a hint of ginger that won’t overwhelm the tea. For a sauce or dressing grate the ginger instead to give it presence, and balance other strong flavors like soy sauce, not to mention add tons of flavor to your dish.
Need to Kick Up Your Dish? Reach for (Mature) Ginger | The Kitchn
Image from Joel Kramer.