Ginger Root


The roots or rhizomes of the perennial ginger plant which are harvested when their reed-like foliage dies back.

In cooking, ginger root adds a sweet, pungent hot flavor to food and is often added to meat, sauces, soups, baked goods, beverages and liqueurs. It can also be eaten on its own or made into a spicy tea.

Apart from its versatility in cooking, ginger root also provides many medicinal benefits and has been found to aid in digestion, stimulate the appetite and help with nausea.

The volatile oils from the ginger root have also been used in perfumes.


Other names: Ginger Root (ِArabic) زنجبيل

Physical Description

Tree branch like physical appearance. Light brown in color and very thick.

Colors: Light brown. Inside flesh can be red, yellow, or brown.

Tasting Notes

Flavors: Mild spicy flavor. Zesty and potent.
Mouthfeel: Juicy and fleshy, Sharp, Hot
Food complements: Cookies, Crackers, Cake, Bread
Wine complements: Ginger wine, Sangria
Beverage complements: Ginger beer, Gingerale, Lemonade, Carrot juice, Fresh vegetable juice
Substitutes: Ground ginger, Pickled ginger

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, december
Choosing: Choose root that is smooth, firm, and has no signs of mold.
Buying: Ginger root is available at all grocers. It can be bought fresh, pickled or ground in jars.

Preparation and Use

To make tea just cut a few thin slices and steep them in a cup of boiling water for 5 minutes.

Use a cheese grater to use for a spice in many different food items.

Conserving and Storing

Wrap it in a towel and place in a plastic bag. Put it in the fridge or freezer depending on your furture plans for using the ginger root.



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