Where To Buy Fresh Ginger

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.

Ginger root is widely known for its immense medicinal properties. Ginger is one of the most natural therapies against morning sickness and all forms of nausea. Fresh ginger is known to be a powerful anti-carcinogen, and among a host of other benefits, ginger is known to reduce inflammation, relieve ulcers and heartburns, aid with digestive problems, protect against diabetes and clear congestion.

Many asian grocery stores also carry tender ginger which is baby ginger that is light cream colored with pink tips and is juicer and sweeter than the regular ginger. It is often used to make pickled sushi condiment. I love adding it to my tea for a fresher taste. Pro Tip: Keep the tender ginger refrigerated, wrapped in paper towels to extend it's shelf life.

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.

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.

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 th 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 will work just fine. But, I would not use dry ginger powder in the Chicken Cilantro Soup as the flavors will be very different.

I absolutely love ginger thanks so much for this information. No more wasted ginger, I will definitely be using more any tips on how to grow it I tried once it started to shoot then nothing ...... so disappointed

Yesterday I found sone fresh ginger roots bit didn't have the ice boxes so I ordered in Amazon and will arrive tomorrow. Will the fresh ginger remain fresh till then I used to make caramelized ginger but must cut on sugar.

Ginger is a spice that comes with a whole lot of health benefits. Right from curing nausea to a sore throat, it is a great remedy. It also contains gingerol, that has powerful anti-oxidant and anti-inflammatory effects. Ginger is one of the most delicious and healthiest spices.

Ginger pairs well with a broad range of flavors starting from sweet to spicy. It pairs well with baked goods while giving out an exotic aroma. Also, it adds the right amount of heat and zing in savory dishes. When added to beverages, ginger gives out a spicy and warm flavor that soothes our throats right from the first sip.

Ginger is a gnarled root quite uneven in shape and texture. The hand of ginger has many protrusions as shown in the picture above. The protrusions are usually referred to as knobs of ginger.

Alternatively, you can also use ginger powder if you are out of fresh ginger. However, you cannot substitute it as an equal measure of fresh ginger. Use about teaspoon ginger powder for 1 tablespoon fresh ginger. When cooking you can it them just like you would add the other spice powders.

You can also find organic ginger at stores such as Costco, Trader Joes, or Whole Foods. It is quite similar in size and taste to what is used in India. I prefer to get this organic ginger, as it has more zing and flavor to it. There is also the added plus that I can also skip peeling if it is organic ginger root.

I typically buy the large bag of organic ginger from Costco, as I use it a lot in my cooking and morning tea. I use the various ways mentioned below to make sure it stays fresh and can be used for a long time.

Fresh ginger root can be stored in the refrigerator or in the freezer. You can either store it as a whole root or as a ginger paste. But before doing either of these methods, you need to first wash the root in running water. You can air-dry by leaving it out on the kitchen counter or wipe it well with a kitchen towel.

Refrigerator: If you are storing the whole root, use a resealable plastic bag and store it in the refrigerator's crisper drawer. Don't peel the skin if you are storing it in the refrigerator. But be sure to check for mold before using the ginger.

Freezer: To store ginger even longer, store it in the freezer. Keep it in a ziplock bag or freezer-safe container. If it is organic ginger, you can store it with the peel. Break into small pieces before freezing. You can freeze for up to 5 months.

Making a paste is a great way to store ginger to add while cooking. Usually, I don't peel the skin if I am using organic ginger, but feel free to remove the skin if you prefer. Remove any jagged or bruised portions of the ginger and cut into small pieces for easier blending.

Blend the small chopped pieces of ginger to a paste using a blender or food processor. You can grind it as coarse or fine paste as you like. As ginger also has water content, you don't need to add water while grinding. But, if it is needed just add very less maybe a spoonful to blend the ginger. While blending, the ginger will rise up, so keep pushing it down to make blending easy.

To keep it even longer, store the paste in the freezer. I use ice-cube trays with a lid to store the ginger in the freezer. The tray holds about a tablespoon of ginger in each cube. You can also just fill the cube half to have tablespoon, which can be perfect to use in most recipes.

You can also use Ziploc bags to store the paste if you don't have ice-cube trays. Add the ginger paste and flatten the bag as shown below. This way you can break easily the amount you need for cooking.

Or if you want, line a sheet pan with parchment paper and add a dollop of ginger paste in a row and freeze them. Then store those mounds in a ziploc bag and remove as much as air as possible before sealing and storing the bag in the freezer.

I hope you have found this post helpful to learn the various ways you can store ginger. When I get a large bag of ginger, I keep some in the refrigerator, and make a paste with the rest and freeze for later.

Thanks for this wonderfully presented post.For freezing, my gut tells me that adding a little water to the ice cube trays (especially if moving into a freezer bag after) could make the ginger last longer as it may prevent air getting into the spaces between the bits of ginger, particularly if grating instead of blending. Have you tried this

To be honest this is completely not needed for storing ginger it stores best in a dark pantry the same way you wold store onions, garlic and potatoes and and stores just as long as all those items when done this way. (when unpeeled and uncut) Just saying. Done it for years.

Hi Chris - I agree that you can store ginger in a cool dry place for about a week or so, and it stays good. However if someone wants to store for longer, I have shared the options. Now a days we are getting the large bag of ginger root from Costco delivered with our grocery, and that does start to spoil before we can consume it. So these storage ideas come in handy. Also, having ginger paste on hand makes cooking so much easier.

Thanks for this post. I have been freezing my ginger whole with skin on & then peel a portion & use a fine grater to grate into recipes. I always thought you needed to peel the skin off before using in dishes as it was bitter. So if it's organic ginger then you don't peel the skin but if it is not organic you do I can't always find organic. Would love to eliminate a step if possible. Thanks.

Hi Sarah - I prefer to not peel ginger and it has been working perfectly in my recipes. Peeling non-organic ginger is just my preference, but not necessarily required. So feel free to try and see what works for you.

Litehouse Freeze Dried Ginger is the perfect addition to any Asian dish or hot cup of tea. Packed with bold flavor and aroma, you can add it to soy sauce to spice up stir-fry. One jar of freeze dried ginger is equal to 4 pieces of fresh.

We believe that only when you use fresh ingredients, do you get the full power of their flavor and nutrients. That's why you'll only find fresh lemon and ginger in our handcrafted brews, not preservatives, a ton of sugar or flavor extracts.

Each serving contains 40% less sugar than most other ginger beers, as we use just enough organic cane sugar to balance the tartness from the fresh lemons and spiciness from the fresh ginger. We also do not add any preservatives, which is why our ginger beer needs to be refrigerated and enjoyed within 4 weeks. 59ce067264

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