
What is ginger? About the ingredient ginger. Including 2,972 recipes with ginger, nutrition data, and where to find it.
Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy.
Mature ginger root are fibrous and nearly dry. Ginger is considered to act as a useful food preservative.
Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavors of fresh and dried ginger are somewhat different.
Candied ginger is the root cooked in sugar until soft, and is a type of confectionery.
Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.
Ginger is usually found in the produce section or aisle of the grocery store or supermarket.
Ginger is a member of the Vegetables and Vegetable Products USDA nutritional food group.
measure | grams |
1 tsp | 2 |
0 cup slices (1" dia) | 24 |
5 slices (1" dia) | 11 |
In Chinese: | 姜 | |
British (UK) term: | Ginger | |
en français: | gingembre | |
en español: | jengibre |
There are 2906 recipes that contain this ingredient.
See more about ginger | about 13 years ago |
Usda nutrition data | over 8 years ago |
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