Ingredient Spotlight: Ginger

Fresh or dried, ginger is an ingredient that we just can’t get enough of at Stonewall Kitchen. From our savory Pineapple Ginger and Wasabi Ginger Sauces to our sweet gingerbread holiday baking mixes and our Fig & Ginger Jam, we have ample ginger enhanced products that canย satisfy your craving!

Ginger – or ginger root – is a knobby-looking rhizome (collection of roots) grown in tropical and subtropical regions. Known for its peppery and slightly sweet flavor, ginger has many health benefits and has many prominent nutrients including amino acids, essential fatty acids, iron, magnesium, potassium, zinc, Vitamins B1, B2, B3, B6 and C.

There are many ways to take advantage of ginger if you’re a fan of the flavor. From a savory recipes like our Teriyaki Stir Fry to our sweet Old Fashioned Gingerbread Cake, the possibilities are endless. Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, but it’s important to note that the flavors of fresh and dried ginger are different. If your recipe calls for fresh ginger, it should be available in your local grocery store year-round and is worth the special purchase.

When you’re purchasing ginger root, look for smooth skin with a fresh, spicy aroma. Wrinkles will indicate that the root is dry and has passed its prime. The tubers should be firm and feel heavy. You may find two different types of ginger: Spring and Mature. Spring ginger, also called ‘young ginger,’ has a thin, pale skin and does not have to be peeled before use. Mature ginger, however, has a thick, rough skin that needs to be peeled before use. Mature ginger has a more potent spice flavor and is more fibrous than young ginger.

If you’ve recently purchased or harvest ginger root but don’t have an immediate use for it, you can store it by wrapping tightly in plastic wrap. This will keep your ginger for up to 3 weeks in the refrigerator, or up to 6 months in the freezer.


When it’s time to use your fresh ginger, try this tip: scrape the edge of a spoon down the sides of the ginger root to get the skin off. A peeler works well, but a spoon will allow you to get around the knobs of the root with ease.


You can also make use of the root by making candied ginger for a delicious treat! Start by cooking the sliced ginger in a simple syrup until soft, then roll the ginger in granulated sugar after it has cooled. Candied ginger is delicious to eat on its own, or you can add it to baked goods such as gingerbread cake or ginger cookies. Yum!

And with all this talk of fresh ginger, we think tonight will have to be a Teriyaki Stir Fry night. We love how flexible this recipe can be to accommodate whatever protein and vegetables you might have on hand – feel free to add a bit more grated ginger for a more intense flavor.

Teriyaki Stir Fry

Teriyaki Stir Fry Recipe Card_G$



  1. Cook 1 box Jasmine rice, cooked according to package instructions.
  2. Heat oil in a deep sided saute pan, or wok, over medium high heat.
  3. Add leeks and saute until tender. Then add meat in small batches and saute until just cooked through. Set each batch aside until all batches are cooked.
  4. Add additional oil if needed and saute vegetables until tender, but still crisp. Return meat to pan with vegetables along with ginger, sesame oil and Teriyaki Sauce and saute several minutes. Serve over rice.

What’s your favorite way to use fresh ginger? Give us a shout here on The Pantry, on Facebook, Twitter or Instagram!

2 thoughts on “Ingredient Spotlight: Ginger

  1. Your stir fry looks delicious. Ginger is also an ingredient used in older Italian recipes to replace hot peppers before these were available in Italy. I just love it.


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