Thumb of ginger
A thumb of ginger is a piece of fresh ginger root about the size of your thumb, roughly 5 cm long and 15 to 25 g. Here is how to peel and use it.
Also called Thumb-sized piece of ginger, Knob of ginger.
A thumb of ginger is a piece of fresh ginger root about the size of an adult thumb. Recipes, especially British ones, use it instead of a weight. It is usually taken to mean a piece about 5 cm (2 inches) long and 2 to 3 cm wide, weighing roughly 15 to 25 g. A knob of ginger means about the same. American recipes are more likely to say "a 1 inch piece", which is about half a thumb.
How to do it
- Break or cut off a piece the right size from the hand (the whole root).
- Peel it by scraping the skin off with the edge of a teaspoon. The thin skin comes away easily and you waste far less than with a knife.
- Grate it on a microplane for sauces and marinades, mince it for stir-fries, or cut it into fine matchsticks for soups and garnishes.
- If grating leaves long fibers on the back of the grater, scrape them into the dish too. They hold juice.
How to use it
| Recipe says | Rough size | Rough amount grated |
|---|---|---|
| 1 thumb of ginger | 5 cm, 15 to 25 g | about 1 to 1½ tablespoons |
| A 2.5 cm (1 inch) piece | 8 to 12 g | about 2 to 3 teaspoons |
| A small knob | 3 cm, about 10 g | about 2 teaspoons |
If you only have ground ginger, use about ¼ teaspoon for each 2.5 cm (1 inch) of fresh. The flavor is warmer and less fresh, so it works better in baking than in stir-fries.
How to store it
Keep whole, unpeeled ginger in the fridge, loose or in a paper bag, for 2 to 3 weeks. For longer, freeze it whole. Frozen ginger grates very finely without peeling or thawing.
Common mistakes
- Using a very fibrous, old piece. Fresh ginger is firm, smooth and shiny. Old ginger is wrinkled and stringy, and less juicy.
- Cutting through a branch in the middle and using the thin knobbly ends. Use a plump section, which is easier to peel.
- Burning minced ginger in hot oil. It turns bitter quickly. Add it with garlic, after the oil has cooled a little.
In recipes
You will see "a thumb of ginger, grated", "a thumb-sized piece of ginger, peeled and finely chopped" and "2 cm ginger, cut into matchsticks". The same phrase is sometimes used for galangal and fresh turmeric.
Related terms
- GrateTo grate is to rub food against a grater to turn it into fine shreds or a powder, as with cheese, carrots, ginger, garlic, nutmeg or citrus zest.
- PeelTo peel is to remove the skin or rind from fruit and vegetables with a peeler, a knife, your fingers or a quick blanch, keeping as much flesh as you can.
- MicroplaneA microplane is a long, fine rasp grater for citrus zest, hard cheese, garlic, ginger and nutmeg. Here is how to use one well.
- MinceTo mince is to cut food into the smallest pieces you can, finer than chopped, so garlic, ginger, shallots or herbs melt into a dish with no chunks.
- KnobA knob of butter is a small lump, about 15 to 25 g or one to two tablespoons. Most common in British recipes, used for frying and finishing.
- JulienneJulienne is a knife cut that turns vegetables into thin, even matchsticks about 3 mm thick and 5 cm long, for salads, stir-fries and garnishes.