Spice

Ginger

Zingiber officinale

A warm, penetrating aroma that pairs a woody, earthy base with a bright citrus lift and a fresh, tingling heat.

  • warm
  • spicy
  • citrusy
  • woody
  • earthy

Aroma compounds

The volatile molecules behind its aroma. Each one adds a distinct note.

  • Zingiberene warm, woody and spicy; the aromatic signature of ginger
  • Citral (geranial + neral) fresh and lemony, giving fresh ginger its citrus brightness
  • 6-Gingerol pungent and hot; responsible for the bite of fresh ginger
  • 6-Shogaol intense, sharp heat that develops when ginger is dried or cooked
  • β-Sesquiphellandrene woody and spicy, with a herbal, balsamic edge

In the kitchen

Used grated, sliced or ground in stir-fries, curries, broths, marinades and stews, and it flavors teas, gingerbread, cookies and drinks such as ginger ale. Its heat mellows when the fresh root is cooked and turns sharper once dried.

Season Available year-round; fresh rhizome harvest peaks in autumn and winter.
Pairs with
  • Garlic
  • Lemon
  • Honey
  • Soy sauce
  • Scallion
  • Chocolate

Recipes with ginger