Gingembre racines
  • Gingembre racines

Ginger roots

gingembreE

Ginger has a spicy, peppery, and slightly lemony taste.

It is an essential ingredient in Asian, Indian, and North African cuisines, where it features in countless spice blends, and is also highly valued in teas and certain alcoholic beverages.

Choix du poids
€2.30
Tax included
Quantity

  Delivery

Mondial Relay

  Returns

See conditions

  Payments

100% secure

Description
- Livré en sachet refermable - 

Sans OGM - Sans ionisation -

Uses in Cooking and Beyond:

Here, the whole root (called rhizome) is first sliced thickly and then dehydrated.

Two options for using this ginger:

  • In liquids (alcohol, teas, fruit juices, etc.), it is preferable to leave it whole or simply cut it into small pieces with a sharp knife to avoid residue in the liquid.
  • In cooked dishes, it’s better to grate it (or use powdered ginger) to fully release its flavor and prevent chunks in the dish.

The taste of ginger is peppery, spicy, lemony, and warm, intensifying as the rhizome matures: young roots have a mild flavor, while mature rhizomes are strong. Ginger is a staple spice in countless spice blends and numerous cuisines around the world: Asian, Indian, North African, and now even Western. In India, it’s found in curries, garam masala, and masala. In North Africa, it contributes to "Ras el Hanout," and in China, it’s present in almost every dish! Paired with star anise, it’s delightful in fish sauces. It also wonderfully enhances tomato sauces and white meats like chicken.

Ginger is also popular in baking (gingerbread, cookies), as well as in tea (chai) and alcoholic drinks like punch and hippocras. It can be used in refreshing and tonic beverages, as well as herbal teas.

In Canada, "ginger ale," a sweet, carbonated, non-alcoholic drink, inspired the famous "Canada Dry" soda. In France, near Jarnac, a ginger liqueur is produced.

In China, it’s often consumed as a sweet treat, candied in sugar.

Who am I?

Origin: China
Scientific Name: Zingiber officinale

Ginger is a plant native to Asia, belonging to the Zingiberaceae family. The rhizome (root) is used in cooking and traditional medicine. The aerial part of this tropical herbaceous plant that emerges from the rhizome grows to about 0.90m high. The evergreen leaves are long and fragrant, while the flowers are white and yellow with red speckles and green and yellow bracts. After flowering, a short spike containing black seeds encased in capsules appears at the tip of a scaly-covered stem. Ginger prefers sunny exposures and a warm, humid atmosphere. It grows quickly and propagates through rhizome division.

India and China alone produce over 50% of the world’s ginger consumption. However, it is now cultivated in all warm regions worldwide.

Two other plants are closely related to ginger: one, called "wild ginger," from the Aristolochiaceae family, originates from North America, with similar taste and properties to ginger. The other is turmeric, from the same Zingiberaceae family, with a vibrant yellow rhizome and many medicinal benefits.

Ginger is believed to protect the stomach lining, relieve nausea in pregnant women and motion sickness (Chinese sailors chewed it as a preventive measure), combat bile and liver insufficiencies, lower cholesterol levels, and have anti-inflammatory effects on rheumatism. Finally, its aphrodisiac reputation is well known!

Containing about forty antioxidant compounds, ginger is also said to help combat cardiovascular diseases and even some cancers, similar to its cousin turmeric. Some of its compounds are heat-resistant and may be released during cooking.

A Bit of History:

Unlike most plants, ginger has lost the ability to reproduce by seeds and now propagates only through its rhizome, suggesting that it has been domesticated for a very long time. All commercially available ginger consists of clones from very old cultivars, perhaps dating back to the beginnings of agriculture, around 12,000 years ago. These cultivars are resistant to almost all diseases and pests, which has allowed them to survive through time.

Ginger has been used as a condiment and medicinal plant for over 5,000 years, though its wild ancestors have never been found.

Indian writings from 1000 B.C. prescribed this plant for ailments ranging from asthma to hemorrhoids. Chinese doctors still use it widely today.

Arab traders called ginger "zenj," the same name as the inhabitants of the East African coast from whom they sourced it—a word that also gave rise to "Zanzibar." These traders introduced it to Europe around 1000 B.C. It was known in France and Germany as early as the 9th century. The Spanish, during their conquests, introduced and acclimated it to the Caribbean and Mexico, from where they could export it.

In the Middle Ages, ginger was considered a magical aphrodisiac plant.

The word "ginger" first appeared in French texts in 1256, derived from a Sanskrit word meaning "in the shape of deer antlers," referring to the shape of the plant’s roots.

Product Details
gingembreE
0

Data sheet

Date de consommation
Elle figure sur chaque produit. Cette date de consommation préférentielle (DDM) est de plus d'un an. Elle indique jusqu'à quel moment le produit sera de qualité optimum. Cependant le dépassement de cette date n'aura pas d'incidence sur votre santé.
Conservation des épices
Elles se conservent au sec, dans des récipients individuels bien clos et à l'abri de la lumière, même électrique.
Dluo
11/2025
Emplacement entrepôt
E45
Allergènes possibles
Ce produit peut contenir des traces de sésame, moutarde, céleri et gluten
You might also like

Reference: carrymadras

Madras curry

Its flavor is rich from the many spices that compose it—powerful and slightly spicy! It will be magical in Indian cuisines, with meats (lamb, chicken, beef, and veal), fish, and rice. It will make your béchamel sauces enchanting!
Price €1.60
In stock

Reference: 20807504

5 parfums

Ce mélange d'épices est très doux, plein de saveurs sans rien de piquant. Il donne faim rien qu'à le respirer! On l'appelle parfois 5 épices: c'est lui qui donne son goût caractéristique à beaucoup de plats asiatiques, comme le riz cantonais.
Price €2.00
In stock

Reference: 713425509

Curcuma (Safran Bourbon) en racine ou doigt entier

Son goût est un peu neutre, légèrement âpre, en revanche sa couleur et ses vertus médicinales sont extraordinaires! Râpé, vous l'associerez aux poissons, aux viandes, au riz, ainsi qu'aux cuisines indiennes, antillaises et d'Afrique du Nord. Existe aussi en poudre: cliquez!
Price €1.20
More
Product available with different options
16 other products in the same category:

Reference: gingembreM

Ground ginger

The taste of this powdered root is spicy, peppery, and slightly lemony. It is delicious in fish dishes, pastries (such as gingerbread), and is essential in Asian, Indian, and North African cuisines.
Price €2.20
In stock

Reference: 1N6987004

Ground cloves

Its aroma is robust, woody, and powerful, reminiscent of forest undergrowth yet floral. Its flavor pairs particularly well with meats, pâtés, charcuterie, biscuits, gingerbread, and certain sauces.
Price €1.70
In stock

Reference: 00036306-0001

Fenugrec en poudre

Poudre toute fine au goût de céréale doublé d'une certaine amertume. Constituant essentiel des cuisines d'Afrique du Nord et de quantités de mélanges dans une grande partie du monde. De plus, il est bourré de vertus!
Price €1.30
In stock

Reference: 00723801

Whole Nutmeg

Its distinctive flavor, both woody and exotic with hints of smoky notes, has become essential to Western cuisine. It is inseparable from gratins, purees, béchamel sauces, quiche lorraine, and even gingerbread.
Price €3.50
In stock

Reference: 00033929-0001

Ground Ceylon Cinnamon

This is the so-called "Ceylon" cinnamon, finely ground into a particularly smooth powder. It will be a delight to flavor your fruit tarts, pastries, jams, compotes, yogurts, and all your other desserts.
Price €2.80
More
Out-of-Stock

Reference: 3N7153402

Ground Mace

Its aroma naturally evokes nutmeg due to their close relation, but it is much more refined. You can use it in the same types of preparations as nutmeg: meats, gratins, purees, and béchamel sauces.
Price €4.90
In stock

Reference: 20703402

Whole Caraway Seeds

Its appearance resembles cumin, but its light, minty, and refreshing flavor is quite different. Delicious with cheeses (especially Munster), in sauerkraut, and with vegetables. When ground, it’s often used in spice blends for couscous.
Price €1.30
In stock

Reference: 3N7153402

Whole Mace

Its aroma is reminiscent of nutmeg, due to their close relation, but it is much finer and more potent. You can use it just like nutmeg, in meats, gratins, purees, and béchamel sauce.
Price €4.90
In stock

Reference: 6L5609803

Annatto (Rocou)

This tiny, bright red seed, which is nearly flavorless, is used as a natural coloring agent in cooking to give a red or orange hue to certain cheeses, fish, oils, and more. It can also be used as a self-tanner on the skin.
Price €2.10
In stock

Reference: 208037910

Black Mustard

Offered in whole seeds or powder. Its taste is distinctly "mustardy," with a sharp pungency and a hint of bitterness. It is widely used in Indian cuisine, sauces, meats, pickles, and is also ideal for making mustard.
Price €1.30
In stock

Reference: coriandreE

Coriandre en graines

Le goût de la coriandre est très doux et très frais, donnant aux plats un parfum d'exotisme et de fraîcheur. Elle est traditionnelle des cuisines d'Afrique du Nord et asiatiques, des marinades, des courts-bouillons de poissons ainsi que des salades, des olives et des cornichons.
Price €1.20
In stock

Reference: EPI2301003

Curcuma moulu ou safran bourbon

Son goût est un peu neutre, légèrement âpre, en revanche sa couleur et ses vertus médicinales sont inouïes! Vous l'associerez aux poissons, aux viandes, au riz, ainsi qu'aux cuisines indiennes, antillaises et d'Afrique du Nord. Existe aussi en racine entière: cliquez!
Price €1.60
In stock