Fresh Ginger
Zingiber officinale · fresh ginger · gingembre frais
Fresh Ginger: what every chef needs to know
Think Fresh Ginger and you are looking at the rhizome of the ginger plant and contains gingerols as its primary flavour and bioactive compounds. When dried, gingerols are converted to shogaols with a sharper, more intense flavour. EFSA has established an acceptable daily intake for ginger extract as a supplement at 500mg/day (EFSA 2017): as a food ingredient in cooking amounts, this is not relevant. Fresh ginger has mild anti-emetic properties (EFSA claim partially approved). In Asian and Caribbean cuisines, fresh ginger is a base ingredient. Fresh ginger stores for 3–4 weeks unpeeled at room temperature or in the refrigerator: peeled ginger dries out quickly and must be kept in the fridge.
Fresh Ginger: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (vers) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (vers).
Fresh Ginger: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Fresh Ginger: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Microplane provides fijnste texture without draden. Bevroren ginger provides still fijnere grater and is makkelijker to hanteren.
peel remove with spoon (dunner then with schilmesje), than into thin slices and julienne: for stir-fry dishes That crispy texture require.
ginger + water + sugar sudderen, strain and cool down: basis for cocktails, limonades and desserts.
Ongeschild freeze and directly of bevroren grate: cellen breken gemakkelijker, draden come less vrij.
Fresh Ginger: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Fresh Ginger: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as an imported product from tropical regions (Peru, China, India).
Fresh Ginger: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Fresh Ginger
How do I grate ginger without stringy fibres?
A microplane gives the finest result. Frozen ginger grates even finer and produces fewer fibres. With a standard grater: catch and remove any fibres.
What is the difference between fresh and dried ginger?
Fresh: gingerols, fresh-herbaceous aroma profile. Dried: shogaols, sharper and more intense flavour. Not interchangeable in recipes without quantity adjustment.
How long does fresh ginger keep?
Unpeeled: 3–4 weeks at room temperature or in the refrigerator. Peeled in water: 1 week in the fridge. Frozen (unpeeled): 6 months.
At what temperature should you store Fresh Ginger?
Store Fresh Ginger at Ongepeeld: room temperature of 0-4°C; gepeeld: 0-4°C in water, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Fresh Ginger professionally?
The primary professional technique for Fresh Ginger is Grating (microplane) at koud for direct. Always verify core temperature with a calibrated probe thermometer.
Does Fresh Ginger contain allergens?
Fresh Ginger is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Alternatives for Fresh Ginger
Professional substitutes for fresh ginger in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
citrusy, roze ginger. Dieper flavour profile for Asian fine-dining.
warm specerij with other smaakdimensie. can in desserts gecombineerd are.
warm and aromatic. Complementair in Indische and Middle Eastern dishes.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
