I have always peeled my fresh ginger, but...

You two got me wondering. I surfed a bit and found the following on a web site regarding *ginger*.

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Preparation - Fresh ginger roots can be shredded, finely minced, sliced or grated. The most tender portion of the root is directly beneath the skin.

The center has a much more powerful flavor and is more fibrous. The fibers run vertically down the root, so when shredding fresh ginger it should be sliced in the same direction as the fibers.

It is not necessary to peel the root unless personal preference or a specific recipe require peeling.

To substitute fresh ginger for the ground spice, use about 1 tablespoon grated fresh root for 1/8 teaspoon ground ginger.

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Note: I wish the author of this information had expanded more on why he/she/they think it is important to follow instructions on a "specific recipe" .. I mean, one of the greater joys of cooking (for me) is changing the "specific recipe" and making it the way I want to. LOL.

Also, another site warned when cooking with unpeeled ginger that was purchased at a grocery store (not home grown), be sure to thoroughly wash the ginger before using it since it has been handled by many human hands before it reached the market. Makes me think that is good advise even if we are peeling the ginger.

Don't you just love ginger!!!