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In case you didn’t know a lot of ginger's versatility depends on its age, which in turn affects its flavour and your cooking. The vegetable is essentially a root which is widely used in South Easia Asian recipes, specifically Indian dishes. But most Indian recipes tend to call for a firm root of ginger, or a mature ginger and there’s a good reason behind that.
Young ginger is characterized by its thin, almost translucent skin. The skin is delicate and often doesn't require peeling. The flesh underneath is tender has a light yellow or cream colour and is generally mild in flavour.
In contrast, mature ginger has thicker and darker skin. The skin is usually more fibrous and is usually peeled before use. Mature ginger has a flesh that’s firmer, and it’s more robust in taste. While young and older varieties of ginger may look similar, they’re not interchangeable as there are critical distinctions between the two. A lot of it has to do with how they’re grown and harvested and the kind of flavours each cuisine prefers.
Why Young Ginger Is Gentler?
Young ginger is mainly used in South East Asian cuisines where it's favoured for its delicate flavour. In Japan, young ginger is known as "shoga" and is used in pickles, sushi, and various dishes. Pickled young ginger, called "gari," is commonly served with sushi to cleanse the palate between bites.
The popular Tom Yum Soup uses young ginger for its fresh and mild ginger flavour and in Indonesian Cuisine, it’s used in curries such as rendang (a spicy meat dish). Harvested just eight months after planting, young ginger possesses a smoother and more tender texture compared to its mature counterpart, which typically undergoes harvesting after a year.
As it has not reached full maturity, the flavour of this ginger variant is gentle and nuanced, carrying an almost floral sweetness. This makes it an ideal choice for dishes where a subtle hint of ginger is desired to complement and elevate the overall flavour profile. Infusing tea with slices of young ginger imparts a warm and soothing quality to the beverage. Alternatively, dicing or grating allows for the creation of a delicately spiced syrup, perfect for enhancing cocktail drinks.
How Is Mature Ginger Used?
The flesh of mature ginger is more fibrous, which is also a sign that’s fully developed and is more robust in flavour than the younger variants. It carries a slight woody zing which is particularly suitable for a pronounced ginger-forward flavour profile in dishes such as soups, stews, and curries.
When using mature ginger in Indian dishes, it's often grated, minced, or finely chopped to ensure the flavours blend seamlessly into the overall preparation. Mature ginger is often used in lentil-based dishes such as various dal recipes. It enhances the overall spiciness and complexity of these comfort foods. It is also used alongside garlic, to make ginger-garlic paste, which is used as a base for marinating meats and in the preparation of various gravies
