On 18 Nov 2005 09:25:07 -0800, aem wrote:
> >
> As others have said, it's not *necessary* to peel ginger if it's clean,
> in that it won't hurt you. But you're making tea, so you're trying to
> extract maximum juice/flavor into the liquid. The peel doesn't have
> any juice and is a barrier. So if you peel it you'll get better
> results. Just slice it off with a sharp knife. Takes seconds to do,
> no problem. -aem

Slice ginger into pieces no thicker than a dime or nickel and it's a
moot point. Better yet, julienne it.
--

Practice safe eating. Always use condiments.