Ginger is a knobby, multiple “fingered” rhizome with light to dark tan colored skin with occasional rings. The thickness of the skin depends on whether the rhizome was picked early or when more grown. Its flesh is firm yet fibrous. Gingerol is the primary compound that gives fresh Ginger its spicy pungency, when it is dried its flavor increases (gingerol converts to shogaol) and when cooked, it is less pungent (gingerol converts to zingerone). Gingerol is basically related to capsasin, the component that gives chilies their spiciness. Ginger root is made into a herbal tea in the Philippines called 'salabat', which is used to relieve nausea and to ward off flu and cold. It is available throughout the year. It is native to southeastern Asia. Today it is found in India, China, and Indonesia.
Select mature ginger root with a smooth skin. Avoid the ones that have wrinkled skin as it may sometimes indicate the root is dry and somewhat older. It should have a spicy and fresh fragrance.
Ginger may cause heartburn, diarrhea and stomach problem if not consumed in moderation.(2)
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”