How To Pick Ginger Like A Pro For Maximum Flavor Every Time

Ginger's flavor lives in its fragrance. The sharper the scent, the stronger the bite. Chef Maricel Gentile, owner of Maricel's Kitchen and author of "Maricel's Simply Asian Cookbook," says the best way to shop for ginger is to let your nose lead.

"Fresh ginger should feel firm, not soft, with thin, taut skin that has a light sheen," she explains exclusively to The Takeout, adding that "the aroma" is really the giveaway as to how fresh it is. " ... look for that sharp, citrus-spice scent that almost tingles in your nose. The more fragrant it is, the more powerful the flavor." When ginger loses that fragrance, it's past its peak. 

Gentile says to skip roots that feel "rubbery or fibrous," or show "wrinkled or dull" skin, since they've likely lost their natural oils. Mold, shriveling, or dryness are all signs it's been sitting around too long, and old ginger won't grate well. Gentile notes that you'll end up with a "flat, woody" flavor instead of the bright, punchy heat fresh ginger brings to marinades, curries, or stir-fries.

Once you've picked a good fresh root, technique does the rest. Maricel Gentile grates ginger finely to draw out its juice for marinades or dressings and slices it thin for stir-fries so it caramelizes and perfumes the oil. "If I want a softer flavor, I bruise large pieces and simmer them in soups or tea, then remove before serving," she explains to us exclusively.

Each cut pulls out a different note, sharper, warmer, or more mellow, depending on how it's handled. For fresher results, buy ginger in small quantities and store it correctly. Your freezer isn't just for frozen food and leftovers since you can keep ingredients in there, too. Keeping the root in the freezer will make it easier to grate and extend its shelf life, so this is one of the best ways to store ginger.

If you're serious about getting every bit of flavor, skip the peeler and peel your ginger with a spoon; it helps preserve the aromatic oils just beneath the skin. If you treat ginger right, even a gnarly piece can turn a simple dish into something that wakes up your palate.