[Flavor Friday] Ginger

Updated: Mar 2

What is Ginger?

Ginger is a flowering plant (zingiber officinale) where its roots are commonly used as spice worldwide and used in traditional/folk medicine (i.e., Chinese medicine, indigenous medicine, etc.) to warm up the body, boost metabolism, and improve the digestive system. It is also commonly added to food, beverages, pastries, and snacks.

What does it taste like?

Young ginger roots have lighter skin color and are juicy/mild. It is commonly used in shredded form in dishes. Mature ginger roots are dry, fiber-rich, and usually stronger in their ginger taste. It is commonly used as a seasoning especially in meat, seafood, and vegetarian dishes in Asia (i.e. Indian, Chinese, Vietnamese, Japanese, Malaysian, Korean cuisine, etc). It is also commonly processed into the powder form.

Commonly Used Cases

Since it is very commonly used worldwide, you can find ginger at most grocery stores and Asian supermarkets. It usually is sold in two forms: powder or ginger roots. Ginger roots are often found in the vegetable sections at the grocery store; whereas, ginger spice powder can be found in the spice aisle. To add flavor to seafood or meat dishes, people add a bit of oil in the pan over medium heat to stir-fry the sliced ginger and get its aroma out before adding meat or seafood. You would also do this with different forms ginger like: ginger juice, grated ginger, or ginger powder.


Ginger Duck Hotpot, Ginger tea, Gingerbread, Meat Dishes, Ginger Soda, Sesame Oil Chicken Soup, Beef Noodles, Sweet and Sour Short Rib, Chicken Soup, Braised Pork Belly (Hong Shao Rou).

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