Ginger

Ginger is the gnarled bumpy root of the ginger plant Zingiber officiale, which belongs to the same family as turmeric and cardamom. It was domesticated in the islands of Southeast Asia and came to the West via the spice trade. Though there are many varieties of ginger root, the most common has light brown skin and yellow flesh. Ginger is available in six forms: fresh, dried, pickled, preserved, crystallized (or candied), and powdered/ground. It’s easily used both in sweet and savory cooking applications.

Varieties of Ginger

Ginger has different uses depending on the form and variety.

Ground ginger (also referred to as powdered ginger) is dried and ground ginger root. It is readily available in supermarkets and is used primarily in sweets and curry mixes.

Fresh ginger is available in two forms: young and mature. The young roots are also called green or spring ginger. They have a pale, thin skin that requires no peeling, is very tender, and has a milder flavor. It can be grated, chopped, or julienned for use.

Mature ginger root has a tough skin that must be peeled away to get to the fibrous flesh and is usually grated, chopped, or ground for use. If you notice a blue ring after slicing fresh ginger, do not be alarmed. It is not mold or fungus. It is simply a Hawaiian variety of ginger known as blue-ring ginger or Chinese white ginger. This variety is considered superior for its juiciness and bright flavor. They are also larger rhizomes and generally cleaner but also usually more expensive.

Dried ginger is usually found in whole fingers and also in slices. It is usually soaked in a recipe’s liquid before using and isn’t hard to dehydrate at home.

Pickled ginger, called gari or beni shoga in Japan, is pickled in sweet vinegar and is usually colored bright red or pink. It is a familiar accompaniment to sushi and is also eaten to refresh the breath. Available at Asian markets, it should be kept refrigerated in its container.

Preserved ginger is available in Asian and specialty markets. This form has been preserved in a sugar-salt mixture. It is generally used as a confection or added to desserts, and it is especially good with melon.

Crystallized or candied ginger has been cooked in a sugar syrup until tender and then coated with granulated sugar. It is commonly used in desserts and can easily be made at home.