Fresh ginger has such an alluring aroma and taste and is good for digestion, etc. However it has a hot essence, and is best consumed during winters when it generates heat within the body. 'Adrak ki chai' (ginger tea) is a staple in most Indian homes during winter months and to ward off cold and cough.
Stephanie Wilson and I have intermittent discussions on cooking and food - she has acquired quite a taste for Indian spices, and dishes! She shared how she grates and freezes fresh ginger (in tiny globs) to simply dump into the dish that is cooking.
Here is what I've been doing since, in order to get the freshness of ginger in my tea! And to understand why I am not a monkey, check out this popular Indian saying/muhaavra for an interesting read - https://www.quora.com/There-is-an-Indian-Hindi-phrase-that-says-Bandar-kya-jaane-adrak-ka-swad-Why-was-this-made
I use a planar to slice the root. This time you can see the pink freshness of the new root.The next day or so, I fill an air-tight mason jar with the frozen slices and shove it back into the freezer.
Each morning, I pick out a few slices, and along with 1 clove and 2 black peppercorns, and sometimes a couple of tulsi leaves (holy basil) in my mug of water, I microwave it for absolutely fresh-tasting herbal tea!




