By skyforbes 
Meet Ginger – the undisputed superfood spice, that all at once adds zing, flavor and nutrition to your food. Make this hardy spice a part of your daily intake, and reap the myriad benefits it has to offer.
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Ginger, a rhizome, is actually the stem of the ginger plant. However, since ginger grows under the ground, it is often referred to as ginger root. Ginger root usually grows about 6-8 inches and has a thin light brown skin that protects a hard yellowish core.
A must-have pantry essential
I have an obsession with this miracle spice! Right from starting my mornings with a piping hot cup of chai to spicing up my curries and biryani, my kitchen simply comes alive with the aroma of this pantry essential. I love to end my day with a cup of warming lemon ginger tea that soothes and relaxes my mind and body.
Origination
The origins of ginger go back over 5000 years. While some believe that ginger originated in China, others claim that it was born in India. It is believed that India exported large quantities of ginger, to ancient Rome. Ginger, also known in India as adrak, is widely used in Ayurveda – an ancient form of Indian medicine and finds a prominent place in a lot of grandma’s home remedies.
Taste and Flavor
You cannot put a finger on the exact taste of ginger, but I’d say it is a mix of aromatic, pungent, and sharp – all at the same time. Hugely popular in Indian cooking, ginger elevates the flavors of your food several notches up. You can funk up just about any dish with some freshly grated or minced ginger. Ginger is a staple in my cooking; I use it to flavor my breakfast, lunch, and dinner.
How to buy ginger?
There are a few different varieties of ginger in the market, depending on where you buy it. Most local groceries carry the regular ginger root, which islight brown with thin skin. Trader Joe’s and Whole Foods carry organic ginger, which is smaller and slightly darker than the other varieties. Indian grocery stores carry both varieties. The organic or “desi ginger” (Indian variety) is more intense and has a sharper bite. However, both varieties are flavorsome and work great in cooking.
Many Asian grocery stores also carry tender ginger which is baby ginger that is a light cream colored with pink tips and is juicer and sweeter than regular ginger. It is often used to make pickled sushi condiments. I love adding it to my tea for a fresher taste. Pro Tip: Keep the tender ginger refrigerated, and wrapped in paper towels to extend its shelf life.
Tips for prepping and storing fresh ginger
Ginger can be stored in the freezer for up to 6 months. Since I use ginger liberally in my cooking, I buy a few pounds of organic ginger at a time. Instead of grating it every day, I like to make a big batch of finely processed ginger and freeze it in either freezer zip lock bags or silicone ice cube trays. When needed, I simply break pieces from the zip lock bag or take out the cubes from the trays. You will be amazed to see how handy this prep can be especially if you use a lot of ginger in your cooking. Here are more details on how to make homemade ginger paste.
To Peel or Not To Peel
I prefer not peeling the skin off of the organic ginger I buy. If there are any rough or bruised parts, I simply cut them off. The skin of the ginger root is not only flavorful but also nutritious, hence I grind the ginger along with the skin. But if you prefer you can always peel the skin off using a spoon or a peeler.
I always save some ginger root as is, as I like to garnish my curries with diced or julienned ginger. One of my absolute favorite curries with lots of ginger is the EASY Chicken Karahi Recipe which is a super popular recipe on my blog.
Dry ginger powder as a substitute
Made from dried ginger root, ginger powder has a more concentrated taste than fresh ginger. I usually keep some powdered dry ginger (known as Sonth or Suntha powder in India) in my pantry. I use it in marinades, for baking, and for making homemade spice blends such as tea masala for my Masala Chai.
Although I would not recommend substituting dry ginger for the fresh one, in some recipes you can add it after adjusting the amounts asked for. So, if the recipe calls for 1 tablespoon of ginger, replace it with ¼th teaspoon of ginger powder.
A curry or marinade that uses a mix of several dry ground spices could be a good recipe to substitute fresh ginger with the powdered one. For example, if you were to use ginger powder in the Chana Masala recipe, it would work just fine. But, I would not use dry ginger powder in the Chicken Cilantro Soup as the flavors will be very different.
Top 10 recipes using fresh ginger
- Ginger Chai
- Lemon Ginger Tea
- Ginger Lemonade
- Green Smoothie
- Brussels Sprouts Salad
- Broccoli and Tofu Cutlets
- Masala Chicken Burgers
- Tandoori Chicken Wings
- Batata Bhaji – Spicy Potatoes
- South Indian Yogurt Rice
More on cooking basics
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