Qu'est-ce que le/la/l'Gingerroot ?
The rhizome of the ginger plant, known for its pungent, spicy, and aromatic flavor, widely used as a spice or traditional medicine.
"Elevate your dishes with the warmth and zest of Fresh Gingerroot."
Quel goût a le/la/l'Gingerroot ?
Pungent, Spicy, Warm, Citrusy
- Goût
- Pungent, Spicy, Warm, Zesty, Citrusy, Slightly Sweet
- Texture
- Fibrous, Crunchy (raw), Soft (cooked)
- Arôme
- Pungent, Spicy, Fresh, Lemony, Woody
- Acidité
- Low
Mesures techniques
Antioxidant Properties
Contains gingerol and shogaol
Culinary Forms
Fresh, Dried, Powdered, Candied
Global Production (2022)
Approx. 4.3 million metric tons
Valeurs nutritionnelles
Par 10g (1 inch piece)Le secret du chef
To easily peel gingerroot, scrape the skin off with the edge of a spoon instead of a peeler; it removes only the thin skin, preserving more of the flavorful flesh.
Substituts & Proportions pour Gingerroot
Le meilleur substitut pour le/la/l'Gingerroot est Ground Ginger, à utiliser dans un rapport de 1 tsp fresh = 1/4 tsp dried. Concentrated flavor, less pungent, good for baking and sauces where fresh texture isn't critical.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Ground Ginger Meilleur | 1 tsp fresh = 1/4 tsp dried | Concentrated flavor, less pungent, good for baking and sauces where fresh texture isn't critical. |
| Galangal | 1:1 (use less) | Similar family, more floral, piney, and citrusy flavor, firmer texture, often used in Thai cuisine. |
| Cardamom | 1:4 (ground ginger to cardamom) | Different flavor profile but offers warmth and aromatic spice in baking. |
| Nutmeg/Cinnamon | 1:4 (ground ginger to spice) | Provides warming spice notes in sweet applications, lacks pungency. |
Comment choisir et conserver le/la/l'Gingerroot
- Look for firm, smooth skin with no mold or soft spots.
- Store unpeeled in a cool, dry place or wrapped in a paper towel in the refrigerator for longer.
- Can also be frozen.
Quels accords culinaires avec le/la/l'Gingerroot ?
- Garlic
- soy sauce
- chili
- lemon
- lime
- coconut milk
- poultry
- pork
- seafood
- apples
- carrots
- honey.
Questions fréquentes
Quel goût a le Gingerroot ?
Pungent, Spicy, Warm, Citrusy Pungent, Spicy, Fresh, Lemony, Woody
Quel est un bon substitut pour Gingerroot ?
Le meilleur substitut est Ground Ginger (1 tsp fresh = 1/4 tsp dried). Concentrated flavor, less pungent, good for baking and sauces where fresh texture isn't critical.
Comment choisir et conserver le Gingerroot ?
Look for firm, smooth skin with no mold or soft spots. Store unpeeled in a cool, dry place or wrapped in a paper towel in the refrigerator for longer. Can also be frozen.
