Main types of ginger

Young ginger

First is the young ginger, which, as the name suggests, is ginger that has not yet matured. Usually the ginger at this time has more moisture, less internal fiber, and a thinner skin. It is slightly lighter in color, with a lavender hue at the tip. The ginger at this time can be made into ginger slices, which the elderly prefer to eat.

Old ginger

Old ginger refers to mature ginger. At this time, the skin of the ginger is thicker and the taste is stronger. This kind of ginger is mostly used in stewing soups and cooking, and the dishes made from it taste very delicious.

Red Claw Ginger

This kind of ginger looks very rough and is shaped like a claw. The joints of the ginger are reddish, so it is called red claw ginger. This ginger variety is of better quality, grows robustly, has a strong ability to adapt to the environment, tastes quite good, and is also effective as a supplementary ingredient.

Yellow Claw Ginger

Yellow claw ginger is grown in the coastal provinces and cities in the south. It grows short in size, but has a spicy taste and is highly fragrant. It is a very good variety and is deeply loved by people in the south.

Bamboo Root Ginger

Bamboo root ginger is a variety from Sichuan. This kind of ginger grows very tall, and the ginger pieces are uneven in shape and large in size. The texture of the meat is also quite good, it is a high quality ginger.

Red Bud Ginger

Red sprout ginger also has the characteristics of being juicy and low in fiber. It has a strong growth momentum and the plant has many branches. This plant is suitable for medicinal use, and the weight of the root ginger can reach half a pound. It can be said to be the giant among ginger.