A.K.A

gingerroot

What is it?

Though often referred to as a root, ginger is actually a rhizome of a tropical plant. Fresh ginger’s tangy freshness, light spiciness, warmth, and mellow sweetness complement a range of dishes, from sweet to savory. A main flavoring in Chinese cooking, ginger is widely used in Indian, Japanese, and Thai cooking as well.

Fresh ginger is also equally at home with such an everyday American ingredient as maple syrup and can be infused into milk and cream to make a tangy custard or ice cream. Fresh ginger also adds a nice counterpoint when cooked with vegetables (it’s lovely with tomatoes) and it has a natural affinity to meats, poultry, and fish. Though fresh ginger packs the most punch, it comes in a variety of forms: pickled, dried and ground, and crystallized; the latter two forms are used primarily in baking.

How to choose:

Ginger’s aroma, texture, and flavor varies depending upon the timing of its harvest. Early-harvest or young ginger (harvested after six months) is tender and sweet, while older, more mature ginger (harvested between ten to twelve months) is more fibrous and spicy. Mature ginger is usually all that’s available in American supermarkets, but young ginger can often be found in Asian markets. It’s easily identified by its thin, papery skin, which can be left on, and pink-tinged tips. Look for ginger with skin (the thinner the better) that’s smooth, unblemished, and almost translucent. When you break off the piece you want, the interior should be firm, crisp, and not overly fibrous (making it easier to slice). It should have a fresh, spicy fragrance.

How to prep:

Unless the ginger will be removed before serving (as when you infuse a liquid with a piece of it), fresh ginger should be peeled. Try using the edge of a metal spoon to scrape off the skin. It takes a bit more effort than a paring knife or a peeler, but it’s less wasteful—and it lets you maneuver around the knobs and gnarls. Ginger can be sliced into planks or matchsticks, chopped, grated, puréed, and minced. Keep in mind that, like many spices, ginger’s flavor fades as it cooks. So for more gingery oomph, add some or all of the ginger at the end of cooking.

How to store:

Refrigerate peeled fresh ginger in a ziptop bag in the vegetable crisper drawer and it will keep for weeks. Dried and crystallized ginger may be kept at room temperature.

Cross Reference

crystallized ginger; ground ginger

Recipes

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  Grilled Australian Lamb Tacos with Pomegranate-Mint Salsa

  Ginger-and-garlic rubbed lamb plus a sweet-sour pomegranate and mint relish puts a Mediterranean spin on the beloved Mexican street food. If you can’t find lamb loin, you can substitute butterflied…

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  Greens with Oranges and Sesame-Ginger Dressing

  This simple green salad gets jazzed up with bright citrus and and addictive tangy sesame-ginger dressing.

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  Curried Yogurt Potato Salad

  The picnic staple gets a fresh Indian spin with curried yogurt dressing, bright ginger, and crisp vegetables. Serve with grilled lamb chops or chicken kebabs.

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  Cold Sesame Soba Noodles with Snap Peas and Herbs

  With its Asian noodles and flavors, this dish makes a satisfying vegetarian dinner. Because you want the snap peas to be tender but also to offer a bit of crunch,…

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  Freekeh—roasted wheat kernels—has a delightfully nubby texture and a hint of smoky flavor. You can find it in most supermarkets these days, usually cracked. It makes a healthful and utterly…

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  Spicy and Sweet Chicken Thighs with Seared Scallion

  Deeply flavored chicken thighs are a perfect match with this gingery, chile-spiked soy marinade. If you like things really spicy, add another teaspoon of sambal oelek to the marinade.

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  Chicken Saag

  My husband and I were saddened when our favorite Indian restaurant switched from making their saag with chicken thighs to making it with chicken breasts. What had been a deeply…

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  Chashu Ramen

  The key to the success of this traditional ramen is the slow-cooked, intensely savory Japanese-style broth. Paired with the full-flavored braised pork belly, marinated eggs, and noodles, it makes a…

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  Pumpkin Bars with Brown Butter Frosting

  These cakelike bar cookies use elements that are both traditional and fancy: a simple pumpkin cake base topped with a nutty brown-butter frosting.

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  Cauliflower Tikka Masala

  Canned fire-roasted tomatoes are an easy way to add slow-cooked depth to this quick weeknight dish, but regular tomatoes can be substituted. Garam masala, an Indian spice mix, is available…