Ginger root is one of the healthiest and most delicious spices on earth. It is closely related to turmeric and cardamom. Fresh ginger complements many Asian dishes and blends well with curries, meat and poultry stews, soups, fish, and vegetables. Dried and powdered forms of ginger are also available and are best suited to baked goods and sweets. The ginger root is typically brown in color with a knotted appearance. The flesh ranges in color from light yellow-green to white. Two forms of fresh ginger may be available in the market. Young ginger has a mild, sweet taste and mature ginger, identified by its tougher skin, has a sharper more pungent flavor. Medicinal and culinary uses of ginger were first documented in Southeast Asia, India, and China over 5,000 years ago. It is best known for alleviating digestive distress. Through European colonization use of ginger spread to many world cuisines. The phytonutrient gingerol in ginger is a powerful antioxidant and anti-inflammatory.
Peak Time: Available year round
Average Price: $3.58 per pound
Tips for Selection and Storage: Choose fresh ginger that is firm, plump, and fragrant. Look for smooth, light brown skin without soft spots or wrinkles. Fresh ginger root is best stored by first wrapping loosely in paper towels and then in plastic wrap. It can be kept in the refrigerator for about 3 weeks. Fresh ginger can also be frozen for several months. To freeze, peel and put whole, sliced, or minced ginger into freezer baggies. You can also puree and put into ice trays to freeze and then into freezer baggies. Use frozen ginger within six months. The dried or powdered form should be kept in an airtight container in a cool, dark place.
Tips for Preparation: To use mature fresh ginger, peeling away the tough outer skin of the ginger you are using is required. Scrape the edge of a spoon against the ginger to peel off the skin. Work your way around the root, peeling only as much as you think you will use. The softer flesh can then be sliced, grated, minced, or pureed. If grating large quantities, it is easier to use a food processor. Young ginger or spring ginger has a thinner skin that does not need to be peeled before use.
Nutritional Highlights: Ginger root is a source of vitamin C, magnesium, manganese, potassium, and copper. However, its nutritional power comes from terpene and phenolic phytonutrients – especially gingerol. Gingerol is an antioxidant, anti-inflammatory, antimicrobial, anti-tumor compound. It is a therapeutic used in osteoarthritis, gastrointestinal protection, liver protection, weight reduction, blood sugar control, lowering cholesterol, protects brain function. It is truly remarkable.
