GINGER KNOW-HOW

Beyond its well-known effects, the taste of a fresh ginger root is simply unique. And when you surround yourself with this almost intoxicating plant all day, as we do, you're not only subtly addicted to it but also know a lot about it. Let us "ginger-spire" you.

NOT JUST DELICIOUS, ALSO STYLISH.

When you talk about ginger, you're talking about the root that grows underground. What many people don't know yet: a blooming ginger plant is really chic and is already offered by some florists.

GINGER LOVES WARMTH.

It grows where we sometimes wish we were: in the tropics and subtropics. Within this climate zone, ginger is cultivated on almost every continent. By far the largest producer is India, where the plant is also thought to have originated.

SO SMALL, SO SPICY.

It's what makes the taste so special: a mystical, stimulating yet not too strong spiciness. The gingerols contained in the root are responsible for this. You can't see them. But we all know: they are there and they delight us.

PEELED WELL WITH A SPOON.

There are many ways to peel the root. The least loss occurs with an inverted spoon, which you simply pull over the skin. This also allows you to get around corners and edges easily. By the way: The skin of the root can be discarded. The idea that it contains particularly many vitamins is fortunately just a myth.

ALL SET WITH THE CUT.

A tip for the cooks and DIY enthusiasts among you: ginger should be finely cut with a lot of love and processed quickly. There are reasons for this: the more cut surface you have, the better the ingredients and thus the "taste" can mix with and enrich their surroundings. In addition, the essential oils contained in ginger are volatile. The faster you process the ginger, the more you benefit from it. Reasons enough to develop our own gentle processing method.