ginger root

ground
4.9
based on 36 reviews
try me sample
0.24 oz
75¢
shaker jar
1.6 oz
$6
refill
1.6 oz
$5
large refill
6 oz
$13
PACKAGING GUIDE
VARIANTS
chopped
ground
Dried ground ginger is an aromatic and pungent spice with citrusy, even woodsy notes. It is stronger in spiciness and aroma than its fresh counterpart due to the conversion of its flavor compound gingerol into shogaol which has double the heat.

Ground ginger is a clumpy powder that is pale-yellow to light-golden in color—depending on where it has been cultivated. It is commonly used in baked goods and sweet spice blends. And of course it is the main flavor of gingerbread, ginger snaps, ginger ale, and ginger beer.
QUICK INFO
ginger root , ground
PLANT PART
rhizome
PROCESSING / FORM
ground
BOTANICAL NAME
Zingiber officinale
ORIGIN
India
BOTANICAL NAME
Zingiber officinale
AKA
ginger
The Zingiber officinale plant is thought to be native of Southeast Asia which is where it is still primarily produced, though Jamaica has been known to also yield quality crops. Like turmeric root, ginger root refers to the plants' rhizomes and not their actual roots. These rhizomes are the horizontal underground stems for which both plants are grown and harvested. Ginger's knobby rhizome grows in branches sometimes called fingers, together which make a 'hand.'

Ginger is harvested between 8-10 months after planting. Most young fresh ginger has flesh that is light yellow and juicy with a more mild flavor. As the rhizome matures, the thin easily-abraded skin thickens, the flesh darkens and becomes more fibrous, and its taste grows in pungency. The aromatic rhizome is then carefully dug from the soil and hand-rubbed to remove its outer most skin. It is then dried, sometimes bleached, and sold in a variety of forms for consumption including: fresh, dried, ground, preserved, and/or sugared.

When fresh ginger is dried it becomes less citrusy and its pungency increases since the drying process converts the flavor constituent gingerol to shogaol which has double the heat. When both are cooked they are converted to the more mildly spicy zingerone.
USAGE HINT

Substituting dried for fresh will not always yield the same flavor or work with the recipe.

QUICK FACT

Ginger root, like turmeric root, is not a root at all, but instead is a rhizome. A rhizome is the underground stem of a plant that grows horizontally and sends out roots and shoots. Rhizomes are also called rootstalks.

 
related
RECIPES
a cocktail recipe using:
by Karyn Maier
Lemon and Ginger Cake
with Lemon Syrup
a sweet treat recipe using:
by Karine Eludut
related
ARTICLES
make some mithai
Diwali celebrations include preparation and sharing of sweet and savory finger foods and confections collectively known as mithai.
make bakes, barks, and beverages
Whether it's the sweet, candied charm of crystallized ginger or the aromatic, spicy notes of ground ginger, it's a star in seasonal baking.
a spice primer - by Rena Sak:
Ginger's main flavor compound is a chemical that creates an illusion of heat. Think of it as more of a sensation, with some flavorful notes on top.
what's a galette? it's a pseudo pie that's a piece of cake:
Prized for their casual rustic presentation as well as for their versatility—galettes are the country cousins of pie.
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REVIEWS (36)