Ginger is the aromatic rhizome of plants in the genus Zingiber, widely used fresh, dried, ground, pickled or candied. Fresh ginger has a bright, pungent, citrus-like heat, while dried ground ginger is warmer and more concentrated. The two forms behave differently in recipes and should not be substituted one-for-one without adjustment.
Fresh ginger can be peeled and grated, minced, sliced or bruised for infusions. Ground ginger is common in baking and spice blends. Pickled ginger, or gari, is served with sushi, while candied ginger is used in pastry and confectionery.
Example: use fresh ginger in stir-fries, marinades and broths, and ground ginger in gingerbread and spice cakes.
Chef’s tip: store fresh ginger refrigerated or frozen; frozen ginger can be grated without thawing.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
