Fresh ginger is extraordinarily versatile and there are countless ways to use it, from savory to sweet.
Minced or finely chopped, ginger disperses gentle heat throughout a dish while a knob of ginger can be thinly sliced on a mandoline and slipped into a bold dish like salty-sweet-sticky Chinese-style chicken wings for a pop of ginger flavor. Candied ginger gets a sweet treatment that can then lend an edge to lychee sorbet, a crostata, or chocolate pudding with its spicy-sweet contrast in desserts. The bottom line? We’re big ginger fans. Here’s how peel, store, and cook with ginger, as well as the several different types of ginger available.

The history of ginger

Related to turmeric, galangal, and cardamom, ginger (Zingiber officinale) took root in tropical Asia about 5,000 years ago. From there, it spread throughout Asia. Over time, the rhizome (it’s a tuberous stem, not a root) arrived on other shores via trade routes and colonial conquests. It reached the Mediterranean by the first century, and by the 11th century, it was popular in England. By the 13th and 14th centuries, it was considered so precious there that a pound of ginger was said to cost the same as a sheep.

Spanish explorers brought ginger to Mexico, South America, and the Caribbean. It took so well to the latter location that by the early 1700s, Europe was importing most of its ginger from the West Indies. Given that ginger can be propagated only by planting a small section of a fresh rhizome, its international travels prove that it’s as hardy as it is beloved.

How to prep ginger

How to peel ginger

If a recipe calls for peeled ginger, a simple trick is to remove the peel with a spoon. It’s an easy and effective way to remove the peel and safeguards your fingers from getting cut. Plus, a spoon works easier into the smaller nooks and crannies of a ginger knob as opposed to a peeler. To peel with a spoon, break off the biggest ginger fingers. With your hand at the base of the spoon and position the ginger close to the base of the spoon’s bowl. Press the edge of a spoon against the skin and pull down to scrape off the peel.

How to grate ginger

The easiest and simplest way to grate ginger is with a microplane. Firmly hold the ginger piece and rub it over the small holes in the microplane, moving in a downward motion away from the handle. In a pinch, you can also use a box grater and rub the ginger against the small hole side.

How to chop ginger

To chop ginger, start by cutting the ginger root into small coins. Stack a few ginger coins on top of one other and slice into matchsticks. Once you have matchsticks, line them up and cut them crosswise. Some recipes leave ginger in matchstick form for texture, like this double ginger salad with chickpeas and peanuts, where ginger matchsticks lend a snappy crunch alongside other crisp veggies.

How to store ginger

As a general rule of thumb, unpeeled ginger lasts longer than peeled ginger. You can store whole, unpeeled fresh ginger at room temperature. However, this method works best if you plan on using up all the ginger within a few days of buying it. Store unpeeled ginger in an airtight container or re-sealable bag in the refrigerator for up to one month. Peeled ginger can last up to two weeks in the refrigerator if properly wrapped.

A guide to the types of ginger

• Fresh (mature) ginger: This is the most commonly found ginger at the supermarket. Choose plump, heavy hands with a few small fingers to minimize prep.
• Young (baby) ginger: Young ginger is about 50% milder and less fibrous than mature ginger. It has gossamer skin and pinkish-blushing tips as opposed to mature ginger’s tough, tan skin. You can typically find it at East Asian markets in early spring and early fall. Use young ginger for pickled ginger.
  
• Pickled ginger: Versatile beyond an accompaniment for sushi, pickled ginger adds a sweet and sour bite to dishes like stir-fries and salads. Most people are familiar with Japanese-style gari, a delicately tangy and mildly hot condiment perfect for sushi. Beni shoga, a deep red julienned ginger pickled with plum vinegar, has an assertive flavor that pairs well with hearty yakisoba noodles, takoyaki, okonomiyaki, and curry fried rice. Pickled ginger will keep well in the fridge for several months.
• Ground ginger: Ground ginger is great for a casual marinade or a pot of beans. It lends deep, pungent notes to treats like marranitos, a Mexican sweet cookie that recalls gingerbread. Ground ginger packs a punch, so proceed with caution, as a little goes a long way. We recommend Burlap & Barrel’s Buffalo Ginger for its sensational aroma, deep heat, and slightly sweet finish.