Ginger "Root" is not really a root at all, but is a rhizome and is therefore the underground stem of the plant. has a long history of cultivation, having originated in China and spread all over the world. Important in Chinese medicine for centuries, is mentioned in the writing of Confucius. It became so popular in Europe that it was common to have at every table setting, like salt and pepper. Widely used by Asian and Indian cultures, is generally grated or ground for its mild, peppery flavor. Essential in many soup and meat dishes,is also used in the making of gin

Click on a thumbnail to enlarge the image.

Share this:

  • 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


No recipes are currently available for this item.