Region of Origin
Commodity:
Ginger Root
Description & Origin
Ginger is a plant in the same family as turmeric and galangal used for its tuberous, knobby rhizomes – although they are usually referred to as ginger root. Different varieties and growing conditions may produce ginger roots with very different looking “fingers” (a whole piece of ginger is often referred to as a “hand”). Some have few fat, relatively smooth fingers, while others have many thin, kn...
Other Names
Jiang (Chinese), Adrak (Hindi), Saenggang (Korean), Shōga (Japanese), Jengibre (Spanish), Zanjabeel (Arabic)
Health Benefits & Nutrition
Ginger is not usually consumed in great enough quantities to contribute vitamins or minerals to the diet, but it is still very beneficial. Studies have confirmed its ability to treat nausea and upset stomach. It contains compounds known to aid in pain relief and decrease inflammation. In traditional medicine, ginger was used for a large variety of different purposes. Ancient Chinese and Indians used ginger as a tonic root for many ailments. In traditional Chinese medicine fresh ginger is often used for lung health, nausea, and treatment of colds and flus.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Fresh ginger root is used in many cuisines around the world, but particularly Chinese, Japanese, Korean, and Indian cuisine. Slices of the fresh root can be steeped in liquids, soups, broths, stocks, and sauces. It is commonly made into teas this way. Alternatively, the root can be smashed or chopped fine and incorporated into pastes and tempering’s for curries, stews, dals, ferments, and more. Fresh ginger root can also be picked, as is commonly served with sushi. Ginger is often processed into dried ginger powder or crystallized ginger which opens up another world of possibilities, including baking.
Flavor Pairings
Mangoes, Papaya, Pineapple, Coconut, Lime, Lemon, Pears, Apples, Passionfruit, Chile Peppers, Shallots, Scallion, Lemongrass, Garlic, Turmeric, Mint, Basil, Cilantro, Allspice, Cloves, Cinnamon, Cumin, Coriander, Honey, Chicken, Fish, Duck
How to Prepare
Rinse and scrub ginger thoroughly. Ginger is often peeled before use, although it not necessary. To gently remove skin and reduce the loss of flesh, a spoon can be inverted and dragged along the surface to scrape away the papery skin. Ginger is most often sliced across the grain to allow it to most successfully infuse with the dish. You can also mince the ginger, grate it, slice it, cube it, make it into a paste, or pickle it.
How to Store in the Kitchen
Uncut ginger can be stored in a cool, dark, dry place. If no appropriate place is available, it can be dried thoroughly and refrigerated in a sealed bag or container. Once ginger has been cut, it should be stored in the refrigerator.
Fight Food Waste Tips for root to stem cooking
Extra ginger can be frozen for later use! Slice and/or dice and place in a freezer bag.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
55-60°F
TEMP STORAGE ZONE:
55-60°F (Warm Storage)
SUBJECT TO CHILLING:
Yes – If exposed to temperatures below 54°F ginger may lose color and display pitting.
RELATIVE HUMIDITY:
85-90%
PRODUCES ETHYLENE:
No
SENSITIVE TO ETHYLENE:
No
Quality Assessment
When selecting ginger, look for ginger that has firm and heavy “hands” and shiny, taut skin. Ginger should be free from sprouting and mold.
Important Handling Notes
Be aware that ginger will quickly develop mold if stored in damp areas, especially cold and damp areas.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, ginger root may last up to 3 months.