Nutritional breakdown per 100g
  of which sugars1.7g
Vitamin C5mg
Vitamin E0.26mg
Vitamin B60.16mg

Root ginger

Root ginger is the rhizome of the ginger plant. Note that it is a rhizome and strictly a root, in practice this makes no difference for culinary purposes but might make a difference if your interest is in the cultivation of ginger.


Commonly used in cooking because it produces a fragrant spice. While not particularly hot as spices go it should be used with some care as fresh ginger varies considerably in strength depending on the age of the root. Older plants are significantly more spicy than youger specimens. In addition to providing a fragrant spice it also acts as a mild food preservative. This combination of properties makes it extremely useful and versatile; the fragrance lends itself to use in sweet dishes, the spice to use in savoury and sweet dishes and the preservative effect to use in asian and indian cooking.

Some people advocate ginger for its claimed health benefits including reduction of nausea, stomach complaints and even muscle pain.


If recipes call for fresh ginger powered ginger can be substituted although signifcantly less is required, typically only a fifth of the quantity. This is not an ideal alternative in all cases as the texture of ginger can sometimes be used as a feature of a recipe. For example ginger biscuits made with fresh and powered ginger will be quite different with the biscuit made from powdered ginger being significantly drier.