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Also known as: inchi, fresh ginger root, fresh ginger, ginger rhizome, raw ginger root, ginger root, adrak, inji, allam, shoga, shunti, raw ginger
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A fragrant and creamy stew featuring tender sweet potatoes, cauliflower, and peas simmered in a rich coconut milk broth. It's completely salt-free, getting its vibrant flavor from fresh ginger, garlic, and warm spices.
A savory, light filling with minced chicken, crunchy water chestnuts, and colorful vegetables. Seasoned with ginger, garlic, and sesame oil, it's perfect for lettuce wraps or dumplings, made with minimal sodium.
A vibrant and zesty stir-fry bursting with crisp-tender vegetables and a bright, tangy orange-ginger sauce. This quick and healthy dish is perfect for a weeknight dinner, relying on fresh aromatics instead of heavy salt for its incredible flavor.
Unpeeled ginger lasts about 3 weeks in the refrigerator when stored in a bag, or up to 6 months in the freezer.
If the ginger is young and the skin is very thin, peeling is optional. For older ginger with tough, papery skin, peeling is recommended for better texture.
The most efficient way is using the edge of a teaspoon; it follows the contours of the root and removes only the skin, minimizing waste.
Yes, but the flavor profile is different. Use 1/4 teaspoon of ground ginger for every 1 tablespoon of fresh grated ginger.
Look for roots that are firm to the touch, heavy for their size, and have smooth, taut skin. Avoid ginger that is soft, shriveled, or moldy.
Yes, freezing is an excellent way to preserve ginger. You can freeze it whole and grate it directly from the freezer without thawing.
Ginger is known for its anti-inflammatory properties, its ability to soothe digestive issues and nausea, and its potential to help lower blood sugar.
Technically, ginger is a rhizome (an underground stem), but in culinary and dietary contexts, it is classified as a root vegetable.
ginger is a versatile ingredient found in cuisines around the world. With 80 calories per 100g and 1.82 grams of protein, it's a nutritious addition to many dishes.
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Galangal or turmeric root can work in some recipes, though the flavor will change. Ground ginger or ginger paste are the most common substitutes.
