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With its distinctive gnarled and branched roots, ginger is prized for the clean, fresh taste it gives to many foods. Under its tan skin its moist flesh ranges in color from pale greenish yellow to ivory. The flavor of this versatile herb is slightly sweet and peppery, and its aroma is strong and spicy. Today, it is grown mostly in Jamaica, India, Africa, and China.
Young ginger, sometimes called spring ginger, has a pale, thin skin that requires no peeling. It’s very tender and has a milder flavor than the mature roots. Young ginger can be found in most Asian markets during the springtime.
Mature ginger has a tough skin that must be carefully peeled away. Once it is removed, all the delicate, desirable flesh inside can be used in cooking.
Stem ginger has pink-tinged tips and is available in Asian markets in the spring and fall. Stem ginger is mild in flavor and usually doesn’t need to be peeled. It should be used immediately.
In addition to fresh ginger, and the dried, ground spice, ginger comes in several other forms, including ginger juice, which is simply the juice extracted from the root. It’s available in some specialty markets and natural food stores. Crystallized or candied ginger has been cooked in a sugar syrup and coated with coarse sugar, whereas preserved ginger has been pickled in a sugar-salt mixture. These types of ginger can be found in Asian markets and many supermarkets. They are generally used as a confection or added to desserts. Pickled ginger, most often used as relish or garnish for Asian dishes, is available in Asian markets.
Fresh ginger is available in the produce section of most supermarkets year-round. Ground ginger is available in the spice section of most markets year-round.
Fresh ginger can enhance many foods. It is widely used in African, Chinese, and Indian cuisines. Ground and fresh ginger both blend well with most seasonings, especially dried red chiles, cinnamon, cloves, bay leaves, and onions.
To use fresh ginger, slice off a one-inch piece, yielding approximately 1 tablespoon (6g) and trim away the peel; mince with a sharp knife or shred on the wide holes of a flat-sided grater.
To prepare ginger juice, which can be added to quick-cooked soups or delicate dishes, slice, peel, and mince the root; place it in a garlic press, and use the juice that is pressed out.
Dried ground ginger is not interchangeable with fresh ginger. If you do use ground ginger, it’s best in baked goods and desserts, such as gingerbread, cookies, and puddings. To substitute fresh ginger for ground, use 1 tablespoon (6g) fresh grated ginger to replace 1/8 teaspoon (0.2g) dried, ground ginger. It’s better not to substitute dry for fresh ginger in most Asian dishes.
Try a topping of freshly grated ginger over cooked vegetables such as yams, carrots, or collard greens. It’s also excellent in soups and stews, and it is a good choice for seafood since it neutralizes “fishy” odors. To flavor 1 pound (455g) of vegetables, tofu, or seafood, use 1 to 2 teaspoons (2–3g) grated ginger root (mild), 1 tablespoon (6g) minced ginger root (moderately hot), or 3 tablespoons (18g) minced ginger root (hot and spicy).
Of course, ground ginger is a key ingredient in favorites such as ginger ale, gingerbread, and gingersnap cookies.
Ginger (fresh), 1/4 cup slices (24g)
Calories: 17
Protein: 0.4g
Carbohydrate: 3.6g
Total Fat: 0.2g
Fiber: 0.5g
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires March 2005.