Ginger

Ginger is a pungent, spicy rhizome that is used as a key ingredient in a variety of dishes. Although available year-round, fresh ginger is at its peak during the winter months. Its culinary uses are diverse, ranging from sweet to savory dishes, and it is a staple in Asian, Indian, and Caribbean cuisines. Ginger can be used fresh, dried, powdered, or as an oil or juice, and it's known for its ability to add warmth and depth to dishes such as stir-fries, soups, marinades, and desserts.

Ginger Synonyms

Zingiber
Root Ginger

Different Forms/Types of Ginger

Dried ginger

Dehydrated ginger root, which is more potent and spicier than fresh; used ground or in whole pieces.

Ginger paste

A blend of pureed ginger root, sometimes with added oil or vinegar, used for its convenience and smooth consistency.

Ground ginger

Dried ginger root that's been pulverized into a powder, convenient for baking and flavoring.

Pickled ginger

Ginger root that has been sliced and pickled in vinegar, often served with sushi as a palate cleanser.

Fresh ginger root

The raw and unprocessed rhizome of the ginger plant, often used grated, sliced, or chopped.

Crystallized ginger

Ginger root that has been cooked in sugar syrup and coated with granulated sugar, used as a sweet snack or baking ingredient.

How to Choose Ginger

Select fresh ginger root that feels firm and heavy for its size with a taut, smooth skin. It should be free of mold, soft spots, and excessive wrinkles. Fresh ginger should have a sharp, spicy aroma. For dried ginger or ginger powder, look for a brand that ensures freshness and potency, such as Simply Organic or Frontier Co-op. With pickled or crystallized ginger, check for a reputable brand that uses minimal additives and preservatives.

Cooking/Prep Tips for Ginger

Ginger is a versatile ingredient that can transform dishes with its warm, spicy, and slightly sweet flavor. When cooking with ginger, one key tip is to use fresh ginger for the boldest flavor, peeling off the skin with the edge of a spoon or a peeler before grating or slicing. The fibrous nature of ginger means it's often best grated or finely chopped, especially for sauces and marinades. The intensity of ginger's flavor can vary with its form; dried ginger is more potent than fresh, and pickled ginger has a different, milder taste profile. Ginger can be overpowering, so it's essential to balance it with other flavors, particularly in more delicate dishes.

Shelf Life of Ginger

Store fresh ginger root in the refrigerator's crisper drawer, wrapped in a paper towel and placed in a resealable bag. It can last for several weeks. Dried or ground ginger should be stored in a cool, dark pantry in a tightly sealed container to retain potency. Pickled and crystallized ginger should be stored in their original containers in a cool, dark place, and refrigerated after opening. Ginger paste should be refrigerated and typically has a shelf life indicated on the packaging.

Recommended Brands for Ginger

ginger paste: Gourmet Garden

ground ginger: Simply Organic, Frontier Co-op

pickled ginger: The Ginger People

crystallized ginger: The Ginger People

Cooking Techniques for Ginger

Grating: Grating ginger releases its aromatic oils and is perfect for marinades, dressings, and sauces. The fine texture also means it can be dispersed evenly throughout the dish.

Steeping: Ginger can be steeped in boiling water to make ginger tea or infused into syrups for desserts. Steeping allows the flavors to meld gently without the aggression of direct heat.

Sautéing: Sautéed ginger is a common start to many stir-fries and curries. Cook thinly sliced or minced ginger in oil over medium heat until fragrant, which usually takes about a minute. Be careful not to burn it, as this can make the flavor bitter.