The Smart Way To Shop For Ginger For The Strongest Flavor

Whether it's a glazed tofu bowl, sushi roll, or a cup of cold-curing tea, ginger is a flavor-packed, nutrient-dense root with applications in many different recipes. When working with ginger from the comfort of your own kitchen, flavor quality is essential. Luckily, you don't need to memorize the complete guide to cooking with ginger to shop smart for the spicy little root.

For starters, know the differences between young and mature ginger. Large or "mature" hunks of ginger are typically harvested later than their smaller, "young" counterparts. As ginger grows and matures, the primary chemical compounds responsible for its spicy, pungent taste (gingerols, shogaols, and paradols) increase, giving larger pieces a more intense flavor. Mature ginger is perfect in stir-fries, curries, baked desserts, and other recipes where the bold bite of ginger plays a supporting role that's complemented by other ingredients.

Don't overlook young ginger just because it's smaller and less sharp to the senses, though. Not only is baby ginger juicier and less fibrous than mature varieties, but it also has a fresher, brighter, and more palatable flavor. Its mellow-mannered bravado is perfect for cocktails, syrups, and recipes where ginger is the star of the show. Young ginger can be tricky to find at mainstream supermarkets, so try sourcing it from your local farmers market or Asian grocers.

Whether it's mature or young, how you cut ginger determines its intensity within a dish. Chopping and grating ginger enhances its flavor by rupturing its cell walls, releasing more of its flavor compounds and intensifying its pungency and aroma. For a stronger taste in your recipe, use finely chopped or grated ginger. For subtle whispers of ginger, use larger pieces.

If you're not a fan of peeling and chopping whole, fresh ginger, we don't blame you. Dehydrated and ground ginger is a convenient way to integrate the flavor into your favorite recipes without all of the knife work that comes with it. But ground ginger isn't just a shortcut — it's a powerhouse spice that flaunts a stronger, deeper, and spicier flavor than its fresh counterpart — talk about a win-win situation. When ginger is dehydrated, the intense-tasting chemical compound shogaol increases, which enhances its pungency and contributes to its distinctive heat. Just make sure to store the spice properly to preserve its punchy taste.