Spice
Ginger
Ginger is the knobbly rhizome of Zingiber officinale, used fresh, dried, powdered, crystallised, or pickled. Hot, citrusy, and warming, it seasons sweet and savoury food from stir-fries and curries to cakes and teas. Young ginger is juicier and milder; mature roots are fibrous and pungent. Dried ginger shifts toward warmer, woodier notes than fresh.
Also known as: Adrak, Jiang, Ginger, Shōga
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 8.54 g
- Saturated Fat 2.36 g
- Trans Fat 0 g
- Monounsaturated Fat 2.54 g
- Polyunsaturated Fat 3.64 g
- Cholesterol 0 mg
- Sodium 38.7 mg
- Salt 0.1 g
- Total Carbohydrate 47.3 g
- Dietary Fibre 26 g
- Total Sugars 4.85 g
- Complex / starch 16.1 g
- Protein 9.5 g
- Water 28.7 g
- Energy 304 kcal
- Water 28.7 g
- Carbohydrates 47.3 g
- Sugars 4.85 g
- Monosaccharides 3.4 g
- Disaccharides 1.45 g
- Starch 16.1 g
- Amylose 4.02 g
- Amylopectin 12.1 g
- Digestible Starch 13.7 g
- Resistant Starch 1.61 g
- Fibre 26 g
- Soluble Fibre 9.11 g
- Insoluble Fibre 16.9 g
- Protein 9.5 g
- Plant Protein 9.03 g
- Fat 8.54 g
- Saturated Fat 2.36 g
- Monounsaturated Fat 2.54 g
- Polyunsaturated Fat 3.64 g
- Vitamins 98.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 2.07 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.3 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 39.8 µg
- Vitamin C 2 mg
- Vitamin E 1.95 mg
- Vitamin K 29 µg
- Minerals 225 mg
- Major Minerals 219 mg
- Trace Minerals 5.9 mg
- Salt 0.1 g
- Sodium Chloride 0.1 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 2.07 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.3 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 39.8 · vitamin-e: 1.95 · vitamin-k: 29 ·
Minerals
Sodium: 38.66 · Potassium: 150 · Calcium: 30 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·
Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.
In the kitchen
Culinary partners and combinations that usually underperform with Ginger.
History
Ginger was cultivated in South Asia and traded as a premier warming spice.
Roman and later medieval Europe imported dried ginger as a luxury seasoning.
Tropical colonial plantations expanded ginger supply for European and Asian markets.
Fresh refrigerated ginger joined dried powder as a global supermarket staple.