Ginger root is an amazing spice, widely distributed among culinary experts all over the world, due to which it is available on the shelves almost everywhere. Ginger is pickled, canned, dried; candied ginger is served as a dessert.
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The homeland of ginger is Southeast Asia and the west of India. It also currently grows in Japan, China, Brazil, Argentina, parts of Africa, Vietnam, and Jamaica. The spice and spice of ginger root is highly valued in oriental cuisine: ginger is a fully cultivated plant and does not occur in the wild.
Two types of ginger can be found on the market: black and white. The difference between them is due to the processing technology: black ginger is called Barbados, it is characterized by a more spicy aroma and pungency compared to Bengal white ginger. Finding Barbados ginger is more difficult: it is used in spicy oriental cuisine and European cuisine is practically not in demand. White ginger is softer, ubiquitous and is found both in large chain stores and in small shops with spices, herbs or fruits and vegetables. Ginger root is sold as a weighted product; its cost per kg is from 150 rubles. and higher.
Fresh ginger root is more aromatic and sweeter: if you can touch the root, try picking the skin - the easily departed, fragrant skin of the ginger root indicates a good quality product. Rhizome freshness can also be determined by its smoothness, density, and a small number of fibers. Such ginger is suitable for salads, drinks, juice can be obtained from it. The saturation of the root with useful trace elements and essential oils is directly proportional to its length.
Young ginger roots are sent for sale about six months after planting; in order to dry ginger on its own as a hot spice, it makes sense to look at the shelves for old, knotty and fibrous roots that have matured in the ground for a year. Shelf life of fresh ginger in the refrigerator is a week, the dried root retains its beneficial properties for up to four months.