Image: Mai Siam



Ginger is a rhizome grown extensively in Asia. In Thai cooking, it is only used in its fresh form where it is known to aid digestion and eliminate wind. It's fresh taste and aroma is used to counteract the strong odour of some meat, for example lamb and beef. In some cases as in fish, ginger masks it's aroma but at the same time, complements its flavour. Ginger should be peeled before use and may be used as part of a marinade or added to soups, stirfries, stews or curried. Dried or powdered ginger is a poor substitute.

Whilst every effort has been made to ensure that the allergen information provided on this website is accurate the authors cannot be held responsible for any inaccuracies. Although our manufacturing site has strict policies and procedures to control allergens Mai Siam cannot rule out the possibility of cross-contamination. If you have any concerns regarding allergens please consult your doctor.