Ginger (also called djahe) is one of the most versatile flavorings in the world. The aromatic root is known for its fresh sharpness, warm taste and wide applications in both savory and sweet dishes.

From Asian stir-fries and curries to tea, cookies and marinades: ginger is used worldwide because of its pronounced character and versatility in the kitchen. In addition, ginger receives a lot of attention for its natural properties and use within traditional dietary patterns.

In this complete guide you will discover everything about ginger: from flavor profile and uses to the difference between fresh and ground ginger and how to best store ginger.

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What is ginger?

Ginger is the rhizome of the plant Zingiber officinale. Although people often refer to "ginger root," technically it is an underground stem.

Ginger is used:

• fresh
• dried
• ground
• pickled
• as an extract or tea

The spice plays

If you enjoy cooking Asian food, you've probably come across them: galangal and ginger. At first glance they look very similar. Yet they differ surprisingly much in taste, use and effect.

In this blog you will discover what the difference is between galangal and ginger, how to use them in the kitchen, which health benefits they have and in which dishes they really shine. That way you'll know exactly what you're adding to your curry, soup or tea — and why that makes a difference.

What is galangal?

Galangal, also known as laos, is the root of the galangal plant. It is mainly used in Southeast Asian cuisine, especially in Indonesian and Thai dishes.

Characteristics of galangal:

• Smooth, firm skin

• Dark brown to reddish-brown in color

• Fresh, citrusy and spicy flavor

• Less pungent than ginger

Galangal has a pronounced, aromatic character that gives dishes a fresh depth.

What is ginger?

Ginger is the root of the ginger plant and is used worldwide — in both savory and sweet dishes.

Characteristics