Ginger
A knobby rhizome with a sharp, warming, slightly spicy flavor. Fresh ginger is pungent and bright. Ground ginger is mellower and more suited to baking. Used in cuisines worldwide — from Indian curries to Japanese stir-fries to American gingerbread.
Where to Find It
Produce section, near garlic and fresh herbs. Look for firm, smooth knobs. Ground ginger is in the spice aisle. Pickled ginger (gari) is in the Asian foods section. Crystallized ginger is often with baking supplies or dried fruits.
How to Pick a Good One
Fresh: firm, heavy, smooth skin with a spicy aroma when you scratch the surface. Avoid wrinkled, soft, or moldy pieces. The skin should be thin and easy to scrape with a fingernail. Larger pieces are easier to peel and grate.
How to Store
Fresh unpeeled: fridge for 3 weeks, or freezer for 6 months (grate it frozen — much easier). Peeled: wrap in damp paper towel, then plastic, refrigerate, use within 1 week. You can also submerge peeled ginger in vodka or sherry in a jar — lasts months.
Shelf life: Fresh in fridge: 3 weeks. Frozen: 6 months. Ground: 2-3 years. Peeled and refrigerated: 1 week.
Prepping Tips
Peel with a spoon edge — scrapes off the thin skin without wasting flesh. Grate on a microplane for fine mince. Freeze whole unpeeled ginger and grate directly from frozen — the fibers break down and it grates like a dream. Slice thin for stir-fries, mince for sauces.
Substitutions
Ground ginger (for fresh)
1/4 tsp ground per 1 tbsp fresh gratedLess vibrant. Better for baking than savory cooking.
Galangal
Equal amountSimilar but more piney and sharp. Common in Thai cooking.
Ginger paste (tube)
1 tsp paste per 1 tsp grated freshConvenient, close to fresh. Found in produce or Asian aisle.
Common Uses
Frequently Asked Questions
Can you freeze fresh ginger?
Yes, and it's one of the best ways to store it. Freeze whole, unpeeled ginger in a zip-lock bag for up to 6 months. The best part: frozen ginger grates beautifully on a microplane — even easier than fresh. No need to thaw.
Can I substitute ground ginger for fresh?
In a pinch, yes, but they're quite different. Use 1/4 teaspoon ground ginger for every 1 tablespoon of fresh grated. Ground ginger is milder and more suited to baking. Fresh ginger has a bright, sharp bite that ground can't replicate in savory dishes.
Is ginger good for nausea?
Yes — ginger is one of the most well-studied natural remedies for nausea. It helps with morning sickness, motion sickness, and post-surgery nausea. Ginger tea (steep sliced ginger in hot water 10 minutes), ginger chews, or even ginger ale (with real ginger) all work.
Recipes Using Ginger
27 recipes in our collection use ginger.
- Chicken Fried Rice
- Butter Chicken (Indian)
- Teriyaki Chicken Bowl
- Korean Beef Bulgogi Bowl
- Beef and Broccoli Stir Fry
- Vegetable Stir Fry
- Chickpea Curry
- Chicken Tikka Masala
- Tonkotsu Ramen
- Chicken Tandoori
- Jerk Chicken
- Jollof Rice
- Better-Than-Takeout Fried Rice
- Brown Sugar Glazed Salmon
- Mongolian Beef
- Sweet and Sour Chicken
- Beef Pho (Phở Bò)
- Chicken Satay with Peanut Sauce
- Chicken Biryani (Hyderabadi Style)
- Palak Paneer
- Moroccan Chicken Tagine with Preserved Lemon
- Takeout-Style Beef and Broccoli
- General Tso's Chicken
- Crispy Orange Chicken
- Szechuan Kung Pao Chicken
- Ahi Tuna Poke Bowl
- Thai-Style Coconut Curry Chicken
Nutrition
Per 1 tbsp fresh grated (6g)
Key Nutrients