fresh ginger
See also: ground ginger
The knobby, fibrous rhizome of the ginger plant, with a sharp, spicy, aromatic bite that turns milder and sweeter with longer cooking. Peeled and then grated, sliced into coins, or minced, it's used as an aromatic in both savory dishes and baking -- a small amount goes a long way.
Buying guidance
Choose firm, heavy rhizomes with smooth, taut skin; avoid any that are shriveled, soft, or moldy at the cut ends, all signs of age and dried-out flesh. Younger ginger, often paler and thinner-skinned, is juicier and less fibrous, so it peels and grates more easily than older, knottier roots.
Substitutions
- Ginger paste, from a jar or tube -- close in flavor and the most convenient swap; use about the same amount.
- Ground ginger, at about a quarter the amount -- much more concentrated and drier, with a warmer, less bright flavor; stir it in early rather than at the end.
- Galangal -- a related rhizome with a sharper, more citrusy, piney flavor; use it in Southeast Asian dishes specifically, not as a general ginger stand-in.
Tips & common mistakes
A spoon scrapes ginger's thin, irregular skin more efficiently than a knife or vegetable peeler, following the knobby contours without wasting flesh -- peeling around every bump with a knife removes far more usable ginger than it needs to.
Storage
Fresh ginger freezes exceptionally well and can be grated directly from frozen without thawing first -- keeping a piece in the freezer is often more practical than trying to use up a whole hand before it dries out or molds in the fridge.