Ginger Puree

Ginger puree is a smooth paste made from ground ginger root, often mixed with a small amount of water or oil to achieve the desired consistency. Ginger itself is a flowering plant native to Southeast Asia, with its rhizome (underground stem) being the part commonly used as a spice and in traditional medicine.

Manufacturers use ginger puree primarily to impart its characteristic warm, spicy flavour and aroma to foods. It is a popular ingredient in savoury dishes like curries (such as Lamb Rogan Josh), soups, and marinades, as well as in baked goods and beverages.

Ginger is not considered a food additive and is used for its flavour. While ginger has a long history of use in traditional medicine for various ailments, scientific evidence for many of these uses is still developing. The UK's Food Standards Agency (FSA) and Food Standards Scotland (FSS) do not set specific health guidelines for ginger consumption beyond general healthy eating advice. Regulatory bodies like EFSA have evaluated ginger in different contexts, such as for flavouring use, but it does not have a specific E-number.