Recipes and Cooking How to Cook Cooking Basics Types and Forms of Ginger Used for Cooking and In Candy From candied ginger to pickled ginger or ground, learn how to store your ginger and what forms to use for best results. By Sheena Chihak, RD Sheena Chihak, RD Instagram Sheena Chihak is a registered dietitian, former food editor and current edit lead for BHG with over 15 years of writing and editing experience for both print and digital. Learn about BHG's Editorial Process Updated on March 9, 2023 Reviewed by Jessica Jones, MS, RD Reviewed by Jessica Jones, MS, RD Jessica is a nationally-recognized Registered Dietitian, Certified Diabetes Educator, Writer, Speaker, and Digital Content Strategist. As the co-founder of the wellness content media company, Food Heaven, Jessica creates engaging food and nutrition content for over 80 global corporations, food companies, and media outlets including American Heart Association, Blue Apron, Adobe, Dove, and KitchenAid. Jessica also co-hosts the top 50 nutrition Food Heaven Podcast, which explores the intersections of nutrition, health, and wellness through a social justice lens. With over 3 million downloads to date, the Food Heaven podcast has been a pillar for accessible and inclusive health and wellness insights since 2015. In addition to being a go-to nutrition expert, writer, and columnist for SELF magazine, Jessica is the co-author of the 28-Day Plant-Powered Health Reboot and A Diabetes Guide to Enjoying the Foods of the World. Learn about BHG's Nutrition Review Board Fact checked by Marcus Reeves Fact checked by Marcus Reeves Marcus Reeves is an experienced writer, publisher, and fact-checker. He began his writing career reporting for The Source magazine. His writing has appeared in The New York Times, Playboy, The Washington Post, and Rolling Stone, among other publications. His book Somebody Scream: Rap Music's Rise to Prominence in the Aftershock of Black Power was nominated for a Zora Neale Hurston Award. He is an adjunct instructor at New York University, where he teaches writing and communications. Marcus received a Bachelor of Arts degree from Rutgers University in New Brunswick, New Jersey. Learn about BHG's Fact Checking Process Share Tweet Pin Email Ginger is a semitropical plant whose root is used as a pungent spice. Ginger has a slightly hot flavor and nippy aroma. Market forms of ginger: Ginger is used both as a seasoning and as a confection. Candied or Crystallized: A confection rather than a spice. Bits of gingerroot are cooked in a sugar syrup, then coated with sugar. Candied ginger often is found in chutneys and preserves.Gingerroot: The fresh form of the root. Its flavor is hotter and more aromatic than ground ginger. Gingerroot is a staple in Chinese, Indian, Caribbean, African, and other cuisines. Ground: Gingerroot dried and ground to a powder; used mostly in baked goods.Pickled: Gingerroot preserved in vinegar and often served as an accompaniment to sushi, a Japanese delicacy.Preserved: A confection, not a spice. Gingerroot is packed in a heavy sugar syrup. Preserved ginger is used in the same way as candied ginger. Selecting: When choosing fresh gingerroot, select a piece that's firm and heavy; avoid shriveled stems. Purchase ground ginger as you do other spices. Storing: For short-term storage of fresh gingerroot, wrap the root in a paper towel and refrigerate.For long-term storage, immerse peeled slices of gingerroot in dry sherry or wine and refrigerate in a covered container for up to 3 months. (The ginger-flavored sherry can be used in cooking.) Or, place the root in a moisture-and vapor-proof bag and freeze. Then, grate or cut off what you need from the unpeeled frozen root.Store ground and candied ginger as you do other spices — in a cool, dry, dark place. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit