Ginger
Also called fresh ginger
Fresh ginger's spiciness comes from gingerols, which sweeten as they cook.
Ginger is the knobbly underground stem (rhizome) of a tropical plant. Fresh, it is juicy and fragrant, with a warm, peppery heat, a bright lemony lift and a gentle earthy, floral finish. Dried and ground, it turns warmer, spicier and more mellow.
Cooks love it for its clean heat. Grated into stir-fries, curries and marinades, simmered into broths and tea, or baked into gingerbread, it brightens rich food and pairs with almost everything from soy sauce to honey.
Flavor profile
Aroma: bright, peppery, warm
Good to know
Origin: Southeast Asia
Forms: fresh root, ground, pickled
Season: Available year-round; young, tender ginger appears in late summer and autumn.
Nutrition: Usually eaten in small amounts, so it adds flavour more than nutrition.
Storage: Keep unpeeled ginger in a sealed bag in the fridge's crisper drawer, where it lasts about 3 weeks. For longer, freeze the whole unpeeled root for up to 6 months and grate it straight from frozen; it turns into fluffy snow and you will not need to peel it. Peeled or cut ginger dries out fast, so wrap it and use within a week. Throw ginger away if it is soft, mouldy or smells musty. Ground ginger keeps its warmth for about a year in a sealed jar away from heat.
How to use ginger
Grate for heat
Fine grating breaks more cells, giving a sharper, more even bite.
Slice for warmth
Coins simmered in broth give gentle flavor you can fish out later.
The science of ginger
- Fresh ginger's bite comes from gingerols, pungent compounds related to the capsaicin in chilli. They trigger the same heat-sensing receptors, but more gently.
- When ginger is cooked, gingerols partly break down into zingerone, which is sweeter and much less pungent. That is why long-simmered ginger tastes warm and mellow rather than sharp.
- When ginger is dried, gingerols lose water and become shogaols, which are about twice as pungent. So ground ginger tastes hotter and spicier than fresh, not just drier.
- Ginger's citrusy, floral aroma comes from volatile compounds such as citral and zingiberene. Grating releases them instantly; add a little fresh ginger at the end for the brightest scent.
- Fresh ginger contains a protein-digesting enzyme called zingibain. It softens meat in marinades and stops gelatine and milk desserts from setting unless the ginger is cooked first.
How to choose ginger
Pick firm, heavy pieces with smooth, thin, shiny skin and a sharp, spicy smell when you snap a knob. Avoid wrinkled, soft or mouldy roots, which are old and fibrous. Young ginger, with pale pink-tipped skin, is extra juicy and mild.
Substitutes for ginger
| Swap | Amount | What changes |
|---|---|---|
| Ground ginger | 1/4 tsp per 1 tbsp fresh | Warmer and spicier, without the juicy citrus brightness; best in baking and curries. |
| Galangal | 1:1 | A ginger cousin with a sharper, piney, citrusy taste; ideal in Thai dishes. |
| Crystallised ginger, chopped | 1 tbsp per 1 tsp fresh | Sweet and spicy; use in baking and reduce the sugar slightly. |
| Lemongrass + a pinch of black pepper | 1 tbsp chopped per 1 tbsp fresh ginger | Gets the citrus aroma and a little heat in broths. |
What goes with ginger
- Garlic. Garlic's sulfur depth and ginger's clean heat cover savory and fresh at once.
- Soy Sauce. Ginger's heat highlights soy sauce's umami richness.
- Lemon. Ginger's warm heat and lemon's sour brightness balance each other in tea and marinades.
- Honey. Honey's sweetness counters ginger's spicy heat.
- Bok Choy. Ginger's clean heat brightens bok choy's mild, slightly peppery greens in stir-fries.
- Chicken thigh. Ginger's clean heat cuts the richness of chicken thigh.
- Lime. Lime's acid balances ginger's warmth, adding a refreshing edge.
- Scallion. Scallions add a crisp bite to ginger's spice.
- Turmeric. Ginger's pungency heightens turmeric's earthy warmth.
- Rice. Ginger adds a spicy warmth that penetrates the mild rice.
Mistakes to avoid
- Burning it in a hot dry pan, which turns it bitter.
- Peeling with a knife and wasting flesh; a spoon edge scrapes the skin off.
Ideas for tonight
- Grate into a stir-fry with garlic.
- Simmer slices in water with lemon for tea.
- Mix with soy and honey as a glaze.
Ginger: questions
Do you need to peel ginger?
Not always. The skin is thin and edible, so for grating or simmering in broth you can leave it on if the root is fresh and washed. To peel, scrape the skin off with the edge of a spoon, which follows the bumps and wastes less than a knife.
Can you freeze ginger?
Yes, and it is the best way to keep it. Freeze the whole unpeeled root in a bag, then grate what you need straight from frozen on a fine grater. It keeps for about 6 months.
How much ground ginger equals fresh ginger?
Use about 1/4 teaspoon of ground ginger for each tablespoon of fresh grated ginger. Ground ginger is hotter and less bright, so it suits baking and spice blends more than fresh stir-fries.
Why is fresh ginger spicy?
Its heat comes from gingerols, compounds related to capsaicin in chilli. Cooking turns some into milder, sweeter zingerone, while drying creates shogaols, which are even more pungent.
Why does fresh ginger stop jelly or panna cotta from setting?
Fresh ginger contains a protease enzyme, zingibain, which breaks down gelatine and milk proteins. Cook the ginger first, or use ground or crystallised ginger, which have no active enzyme.
How do you know if ginger has gone bad?
Bad ginger is soft or mushy, wrinkled and dry inside, or shows mould. Fresh ginger is firm, juicy and smells spicy when cut.
What does ginger taste like?
Fresh ginger's spiciness comes from gingerols, which sweeten as they cook. Its strongest notes are warm, pungent, with an aroma that is bright, peppery, warm.
What goes well with ginger?
Ginger pairs best with garlic, soy sauce, lemon, honey, bok choy. Garlic's sulfur depth and ginger's clean heat cover savory and fresh at once.
How do you use ginger in cooking?
Grate for heat: fine grating breaks more cells, giving a sharper, more even bite.
How should you store ginger?
Keep unpeeled root in the freezer and grate it straight from frozen.
What is the most common mistake with ginger?
Burning it in a hot dry pan, which turns it bitter.
Garlic
Soy Sauce
Lemon
Honey
Lemongrass
Turmeric
Scallion
