Ginger is a popular spice used in cuisines around the world. It comes in many forms, from fresh ginger root to dried ground ginger powder. But which form of ginger is the best to use for cooking and baking? Here we’ll explore the differences between fresh, dried, ground, crystallized, and pickled ginger to help you determine which one is right for you.
Fresh Ginger
Fresh ginger root is ginger in its most pure and unprocessed form. The gnarly, bumpy root has a tan exterior and a firm yet spongy interior. Fresh ginger has a bold, bright, spicy, and sharp flavor. The flavor is cleaner and more pronounced compared to other forms of ginger.
When buying fresh ginger root, look for smooth skin without wrinkles or blemishes. The root should feel firm and heavy for its size. Fresh, unpeeled ginger can be stored in a plastic bag in the refrigerator for up to 3 weeks. It can also be frozen for several months.
Pros:
- Strongest “ginger” flavor
- Can be used sliced, minced, or grated
- Long shelf life in the fridge
Cons:
- Needs to be peeled and prepped before use
- Can go bad quickly once cut
Best uses for fresh ginger:
- Adding to stir fries, curries, and other Asian dishes
- Making ginger tea
- Juicing along with other fruits and vegetables
- Grating into batter for ginger cakes and cookies
Dried Ground Ginger
Dried ground ginger is made from fresh ginger that has been dried and then finely ground. It has a sandy, light beige color. The flavor of ground ginger is more mellow and earthy compared to fresh ginger, since some essential oils are lost in the drying process.
Ground ginger is convenient to use since there is no prep work required. It can be easily measured out and sprinkled into both sweet and savory recipes. Store ground ginger in an airtight container in a cool, dark place. It will keep its flavor for up to 6 months.
Pros:
- Very convenient
- Long shelf life
- Consistent mild flavor
Cons:
- Loss of fresh ginger flavor and heat
- Can clump if exposed to moisture
Best uses for ground ginger:
- Baking gingerbread, cookies, and cakes
- Adding to rubs and marinades for meat
- Stirring into oatmeal, smoothies, and other drinks
- Sprinkling on top of sweets like whipped cream
Crystallized Ginger
Crystallized or candied ginger starts with fresh ginger that gets peeled, sliced, boiled, and tossed in granulated sugar. The sugar coats the ginger pieces and dries into sweet crystal-like pieces. Crystallized ginger has a chewy texture and sweet flavor with a spicy ginger kick.
Look for plump, soft pieces of crystallized ginger that are fully coated in sugar. It can be stored in an airtight container at room temperature for up to 1 month. Refrigeration can extend its shelf life even longer.
Pros:
- Sweet and spicy
- Long shelf life
- Fun snack and dessert topping
Cons:
- High in sugar
- Expensive compared to other forms
Best uses for crystallized ginger:
- Eating plain as a candy or snack
- Baking into cookies, cakes, and muffins
- Topping oatmeal, yogurt, cereal, and ice cream
- Adding to trail mixes and granola
Pickled Ginger
Pickled ginger, often known as gari or sushi ginger, is fresh ginger that gets julienned, salted, and then pickled in a bath of vinegar. It has a bright pinkish-red color and tangy, salty, spicy flavor.
Look for pickled ginger that is thinly sliced into matchsticks and evenly colored. Store it refrigerated in the jar or packaging it came in. It will keep for several months in the fridge after opening.
Pros:
- Tangy, salty flavor
- Pretty pink color
- Long shelf life
Cons:
- One-note condiment, not for cooking
- Contains added sugar and sodium
Best uses for pickled ginger:
- Serving alongside sushi
- Garnishing Asian noodle and rice dishes
- Flavroing salad dressings and marinades
Conclusion
When it comes to the best form of ginger, it really depends on how you plan to use it. Here is a quick summary:
- Fresh ginger is best for getting the purest ginger flavor in cooked dishes and drinks.
- Ground ginger works well in baked goods and adds convenience.
- Crystallized ginger makes a tasty candy and dessert topping.
- Pickled ginger serves as a palate-cleansing condiment.
Consider how you like to cook with ginger and what flavor profile you want it to have. Fresh ginger may take more prep work, but often provides the biggest flavor payoff in many dishes. Ground and crystallized ginger offer more versatility and convenience. And pickled ginger fills a unique niche role as a condiment.
Experiment with different forms of ginger to discover your favorites. Having all four forms readily available will let you maximize the use of this aromatic, spicy root in both sweet and savory recipes.