Ginger
Also called fresh ginger
Fresh ginger's spiciness comes from gingerols, which sweeten as they cook.
Flavor profile
Aroma: bright, peppery, warm
Good to know
Origin: Southeast Asia
Forms: fresh root, ground, pickled
Storage: Keep unpeeled root in the freezer and grate it straight from frozen.
How to use ginger
Grate for heat
Fine grating breaks more cells, giving a sharper, more even bite.
Slice for warmth
Coins simmered in broth give gentle flavor you can fish out later.
What goes with ginger
- Garlic. Garlic's sulfur depth and ginger's clean heat cover savory and fresh at once.
- Soy Sauce. Ginger's heat highlights soy sauce's umami richness.
- Lemon. Ginger's warm heat and lemon's sour brightness balance each other in tea and marinades.
- Honey. Honey's sweetness counters ginger's spicy heat.
- Bok Choy. Ginger's clean heat brightens bok choy's mild, slightly peppery greens in stir-fries.
- Chicken thigh. Ginger's clean heat cuts the richness of chicken thigh.
- Lime. Lime's acid balances ginger's warmth, adding a refreshing edge.
- Scallion. Scallions add a crisp bite to ginger's spice.
- Turmeric. Ginger's pungency heightens turmeric's earthy warmth.
- Rice. Ginger adds a spicy warmth that penetrates the mild rice.
Mistakes to avoid
- Burning it in a hot dry pan, which turns it bitter.
- Peeling with a knife and wasting flesh; a spoon edge scrapes the skin off.
Ideas for tonight
- Grate into a stir-fry with garlic.
- Simmer slices in water with lemon for tea.
- Mix with soy and honey as a glaze.
Ginger: questions
What does ginger taste like?
Fresh ginger's spiciness comes from gingerols, which sweeten as they cook. Its strongest notes are warm, pungent, with an aroma that is bright, peppery, warm.
What goes well with ginger?
Ginger pairs best with garlic, soy sauce, lemon, honey, bok choy. Garlic's sulfur depth and ginger's clean heat cover savory and fresh at once.
How do you use ginger in cooking?
Grate for heat: fine grating breaks more cells, giving a sharper, more even bite.
How should you store ginger?
Keep unpeeled root in the freezer and grate it straight from frozen.
What is the most common mistake with ginger?
Burning it in a hot dry pan, which turns it bitter.
