Add your ginger at the end

Heat alters the tastes and structure of numerous foods, according to a study published in the National Library of Medicine. It also has an effect on ginger. When cooking with ginger, one common error is applying the spice too early. While tossing the grated ginger in with the onions, garlic, and other spices may be more convenient, it will merge the taste of the ginger. Fresh ginger includes gingerol, a chemical compound that acts similarly to capsaicin in the pepper.

Gingerol degrades into zingerone, a more fragrant, sweet-tasting molecule when it cooks. If you want a really gingery taste in a dish, add it at the end of cooking. This will take advantage of the gingerol before it is converted into zingerone. For example, if you're creating a hot curry, add ginger along with coconut milk.