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Ginger
Get to know ginger — a warming rhizome with countless health benefits. Nutritional content, types of ginger, and how to use it in cooking.
What Is Ginger?
Ginger (Zingiber officinale) is a warm, slightly spicy-tasting rhizome that has been used for generations in kitchens and as an ingredient in traditional Indonesian herbal medicine (jamu). Besides warming the body, ginger is also a go-to ingredient for removing the fishy or gamey smell from dishes made with meat, fish, and seafood.
Types of Ginger
- Jahe gajah (elephant ginger / rhino ginger) — large in size, not too spicy, suitable for everyday cooking and ginger tea (wedang jahe)
- Jahe emprit (jahe sunti / small ginger) — small in size but spicier and more pungent in aroma, often used for jamu and certain seasoning blends
- Jahe merah (red ginger) — reddish skin color, the spiciest and most bitter of the three, usually reserved specifically for jamu and health drinks
Nutritional Content of Ginger
Per 100 grams of fresh ginger:
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| Nutrient | Amount |
|---|---|
| Calories | ~80 kcal |
| Carbohydrates | ~18 g |
| Fiber | ~2 g |
| Potassium | ~415 mg |
| Magnesium | ~43 mg |
| Active compound | Gingerol — gives the warm spicy flavor and anti-inflammatory properties |
Health Benefits
- Relieves nausea — one of the most well-researched benefits of ginger, including for motion sickness and morning sickness during pregnancy (with a doctor's guidance)
- Aids digestion — stimulates production of digestive enzymes and helps relieve bloating
- Natural anti-inflammatory — gingerol helps ease mild inflammation in the body
- Warms the body — often consumed as a hot ginger drink during cold weather or when the immune system feels weak
- Helps relieve muscle soreness — traditionally used for body aches
How to Use It in Cooking
- Crushed (geprek) — the most common method for broth-based dishes like soto, soups, and stir-fries, adding aroma without clouding the broth
- Ground/blended — combined with other seasonings to marinate meat or fish, helping remove any fishy or gamey smell
- Thinly sliced — for quick stir-fries or as a garnish on dishes like cah kangkung (stir-fried water spinach)
- Boiled whole or crushed — for ginger tea (wedang jahe) and other warm drinks
How to Choose & Store
Choosing:
- Pick rhizomes that are firm, dense, and have smooth skin without wrinkles
- Smell it — fresh ginger has a strong, distinctive sharp scent
- Avoid ones that are soft, moldy, or already have long sprouts
- Store in a cool, dry place, or in the fridge wrapped in tissue/paper inside a perforated bag
- For longer storage, peel and slice or grate it, then freeze in small containers
- Dried ginger (powder) can be stored for months in an airtight container
Practical Tips
- Lightly char it before crushing for soto or gulai — this traditional method makes the ginger's aroma richer and warmer.
- Scrape the skin off with a spoon, not a knife — it's faster and wastes less of the flesh.
- To remove the fishy or gamey smell from fish/meat, coat it with grated ginger water for a few minutes before cooking.
- Store leftover grated ginger in an ice cube tray, add a little water, then freeze — convenient for single-use portions.
Frequently Asked Questions
What's the difference between ginger and galangal?
Both are rhizomes, but they taste different — ginger has a warm, spicy taste with a slight "bite" at the back of the throat, while galangal has a sharper, slightly bitter taste and a stronger, more distinctive aroma. They cannot be substituted for each other in recipes.
Is it safe to consume ginger every day?
In reasonable amounts as a cooking spice or everyday drink, ginger is generally safe. Consuming it in large doses as a supplement should be discussed with a doctor, especially for people taking blood-thinning medication or with a sensitive stomach condition.
Is red ginger better than regular ginger?
Not better, just different in use. Red ginger has a spicier, more bitter taste, so it's usually reserved specifically for jamu and health drinks, rather than everyday cooking, which typically uses jahe gajah (elephant ginger) or jahe emprit (small ginger).
Want to see this spice used in a recipe?
Explore the recipe collection at KulinerBDG for everyday cooking inspiration.
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Note: The nutrition and health information on this page is educational and general. Exact amounts can vary by variety, preparation, and portion.
