Meet the plant

A relative of turmeric and cardamom.

Culinary ginger is Zingiber officinale, in the Zingiberaceae family. Its branched rhizome stores the material we grate, slice and dry. Kew describes its corky outer skin and pale interior; the common term “ginger root” is useful in a grocery store, but rhizome is the botanical term. [1]

Young ginger is generally tender and thin-skinned, while mature ginger is more fibrous and has tougher skin. Variety, growing conditions and harvest timing affect its flavor, so every piece is not an identical little package of pungency. [2]

Inside the flavor

Aroma and bite are related, but different.

Ginger contains nonvolatile pungent phenolic compounds, including gingerols and shogaols. “Nonvolatile” means they do not readily evaporate like the aromatic components responsible for much of the smell. [1] That distinction helps explain why smelling ginger is not the same experience as biting into it.

Gingerols and shogaols are compound families within the food, not alternative names for the whole rhizome. A study that measures 6-gingerol or 6-shogaol is measuring a specific constituent. It is not measuring “all of ginger,” and the amount depends on the material and preparation.

Original food research

Drying changes more than the water content.

In a 2016 food-chemistry study, researchers compared five drying methods for ginger slices and measured volatile compounds, several gingerols, 6-shogaol and laboratory antioxidant activity. Air and infrared drying preserved volatiles well in that experiment, while other methods favored retention of gingerols and related analytical measures. The methods did not preserve every property equally. [3]

From the cookbook

Carrot + Ginger Salad.

Grated ginger adds aroma and pungency to carrot salad, while slices can flavor a broth and dried powder can disperse through a batter. Those roles make preparation meaningful without treating a food as a medicine.

Fresh grated ginger and dry powdered ginger behave differently in a dish. Choose the form called for by the recipe, then adjust flavor to taste rather than assuming a spoonful of each has identical moisture, texture or constituent content.

Freshness and preparation

Keeping the ingredient usable

Refrigerated ginger can be kept unpeeled in an airtight bag or container; sliced, grated or chopped portions can also be frozen. Mold, softness or an off smell are reasons to discard a deteriorated piece. [2]

Across the cosmetic label

The food is not the essential oil.

These examples distinguish preparations; they are not culinary substitutes for grated ginger. The rhizome, its powder and an extracted aromatic material need separate descriptions.

Reading health claims

Keep the preparation attached to the evidence.

Ginger taken orally can cause heartburn, digestive discomfort or mouth irritation. If considering concentrated supplements, especially while taking medicines or during pregnancy, discuss the specific product with a clinician. [6]