Discover The Different Types Of Ginger And How To Cook With Them

Ginger is a spice that finds its way into kitchens around the world, adding a warm, zesty kick to both sweet and savoury dishes. Whether you're brewing a cup of chai on a rainy afternoon or whipping up a batch of ginger-infused cookies, this spice is a culinary essential. But did you know that there are various types of ginger, each offering distinct flavours and best suited for different types of cooking? Understanding the different varieties of ginger can help you elevate your culinary creations, making them more flavourful and nuanced. Here’s a guide to some of the popular types of ginger found in India and how you can use them in your everyday cooking. 

Ing Makhir

Ing Makhir, an indigenous variety from Meghalaya, is known for its potent flavour due to a higher concentration of gingerol, the compound responsible for ginger's spiciness. This variety is perfect for making dry ginger powder, thanks to its slender, fibrous nature. It’s an excellent choice for use in curries and traditional medicinal preparations where the strong flavour and heat of ginger are desired. Ing Makhir’s robustness also makes it ideal for pickling and as a key ingredient in ginger-based health tonics. 

Thingpui 

Thingpui, a ginger variety from Mizoram, gained prominence after receiving a Geographical Indication (GI) tag in 2018. It’s less fibrous, with a distinct aroma and mild taste, making it versatile in both sweet and savoury dishes. Thingpui is particularly favoured in chutneys, sauces, and marinades where a subtler ginger note is needed. It can also be used fresh in salads or as a garnish in soups and stews. 

Wayanad 

Hailing from Kerala, Wayanad ginger is appreciated for its bold and pungent flavour. Its less fibrous texture makes it suitable for use as both dry and green ginger. Wayanad ginger shines in Indian spice blends like garam masala, where its strong flavour complements other spices. It’s also excellent for making ginger paste, which can be used as a base in numerous Indian curries and stir-fries. 

Maran 

Maran ginger, known for its high yield, is widely used for both dry and green applications. This variety is particularly suited for oil and oleoresin extraction, making it valuable in the food processing industry. In the kitchen, Maran ginger’s balanced flavour makes it a versatile ingredient, perfect for everything from ginger tea to spice rubs for grilling meats. It’s also commonly used in traditional Assamese dishes. 

Nadia 

Nadia, also known as Ing Bah in Meghalaya, features slender rhizomes with a lemony flavour and smooth texture. Its pale yellow flesh and light brown skin make it aesthetically pleasing, while its less fibrous nature allows it to be used fresh or dried. Nadia ginger is excellent in beverages like ginger lemonade or cocktails, where its citrusy notes can shine. It’s also a great addition to baking, infusing cakes and cookies with a subtle, tangy warmth. 

Suprabha 

Suprabha ginger, with its plump rhizomes and low fibre content, is widely cultivated in Odisha. Its bright, brown colour and adaptability make it a popular choice. Suprabha’s mild yet distinct flavour makes it perfect for use in soups, stews, and stir-fries. It can also be finely grated and added to desserts like gingerbread or used in traditional sweets. 

These varieties of ginger, each with its own unique characteristics, offer endless possibilities in the kitchen. Whether you’re looking to spice up your curries, add a zing to your desserts, or create healthful beverages, there’s a ginger variety that’s perfect for your needs.