Ginger "root" is actually not a root at all! This knobby rhizome varies in color and shape depending on where it is from. Ginger varies in thickness depending on whether it was picked early or when mature. Its flavor is pungent and spicy, expecially when dried. It is commonly used medicinally to cure nausea and indegestion. It is native to southeast Asia, but has become widespread in use all over the world today. It can be eaten raw, cooked, canned, and even dried. Ginger root can be used in dressings, marinades, stocks, purees and confections as well as in drinks such as Ginger beer and tea, smoothies and juices.

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  • Nutrition Info
  • Serving Size: 1 tsp, 2 g
  • Amount per serving
  • Calories: 2
  • Calories from fat: 0
  • Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Total Carbs: 0.4g
    • Fiber: 0g
    • Sugars: 0g
  • Protein: 0g
  • Vitamin A: 0%
  • Vitamin C: 0%
  • Calcium: 0%
  • Iron: 0%


Handling & Storage


Available year round

Also Known As

  • Geung
  • Khing
  • Shoga
  • Gingerroot

Stores best at 50 degrees and must be kept dry and well ventilated.

  • Zingiber officinale


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