Ginger

Ginger "root" is actually not a root at all! This knobby rhizome is varies in color and shape depending on where it is from.  Thickness of the ginger depends on when it was picked.  Its flavor is pungy and strong, exceedingly so 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%

Availability

Handling & Storage

Varieties

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

Recipes

No recipes are currently available for this item.