.4 oz fresh ginger peeled and chopped
Fresh ginger is low in calories but rich in gingerols and shogaols, bioactive compounds with anti-inflammatory and antioxidant properties. It also provides manganese, vitamin B6, and vitamin C.
About
Ginger (Zingiber officinale) is a rhizomatous herbaceous plant native to Southeast Asia, whose underground stems (rhizomes) are valued as a culinary and medicinal ingredient. Fresh ginger displays a fibrous, tan-colored exterior with pale yellowish flesh that becomes increasingly pungent with maturity. The flavor profile is distinctly warm, spicy, and slightly sweet, with peppery and citrus notes emerging in the aromatic oils. Young ginger, harvested within 8-10 months, offers a milder, more delicate taste with tender skin, while mature ginger (harvested after 10 months) develops a stronger, more pronounced heat and thicker skin suitable for storage.
Culinary Uses
Fresh ginger is essential across Asian, Indian, and Caribbean cuisines, used in stir-fries, curries, soups, and beverages. It appears prominently in Asian noodle dishes, Indian chai and curries, Japanese pickles (gari), and Caribbean jerk marinades. In Western cooking, fresh ginger enhances baked goods, marinades for meats and seafood, and fresh juices. The rhizome is typically peeled (often unnecessary for young ginger), minced, grated, or sliced depending on the desired texture and intensity. Pairing ginger with garlic, soy sauce, citrus, and chile peppers amplifies its warming properties and balances spiciness in dishes.