What are the varieties of ginger? Which one is better?

The annual output of ginger in China is still quite amazing. At present, many areas are the main producing areas of ginger, so do you know what kinds of ginger there are? Which varieties are suitable for your local environment and climate? Let's briefly learn a few.

1. Tender ginger

Tender ginger and old ginger are ginger in different periods. Tender ginger is the period when the ginger is not yet ripe, and its tip is purple, also known as purple ginger. Compared with old ginger, Nenjiang has thin skin and tender meat, more moisture, less fiber and light taste. In addition to being seasoning, it can also be processed into shredded fried, cold salad and made ginger sugar, such as Huaiyang vegetables and dried shredded vegetables.

two。 White ginger

The rhizome is large, yellowish, the skin is smooth, the meat is yellow and white, the moisture is large, the spicy taste is light, and the fiber is less. The ginger skin of fresh white ginger is white and slightly yellow, the pieces of ginger are in the shape of bergamot, and the petals are thick and thick. Ginger refers to full, white, tender and juicy, spicy taste without choking, is a multi-functional food products.

3. Sand ginger

Sand ginger is widely used in Cantonese cuisine. Sand ginger is mainly used in roast, stewed, stewed, roasted and other animal dishes. It is more perfect to use sand ginger as seasoning. The skin of sand ginger is light brown or yellowish brown, with special fragrance, spicy taste, thin skin and thick meat, tender crisp meat, spicy and sweet taste. Mainly produced in southern China's Guangxi, Yunnan, Guangdong, Taiwan.

4. Turmeric

In some places, turmeric is used to dye and make yellow glutinous rice. The rhizome of Dioscorea zingiberensis is medium-sized, the skin is light yellow, the internodes are shortened, the rhizome buds are yellow-white, spicy, the smell is from light to strong, the meat quality is from soft to strong, the moisture is small, and the aroma is heavier than ginger.

5. Noodle ginger

Noodle ginger is a ginger variety cultivated by Dajiang Association of Qingzhou Economic Development Zone in Shandong Province through radiation-induced variation under the leadership of President Shi Hongguo. The variety of noodle ginger is only suitable for growing locally in Shandong, but not suitable for other provinces.

6. Laiwu sliced ginger

This variety has a strong growth potential, with a general plant height of 80cm and 90cm, and can reach more than 1 meter when it is growing vigorously. Rhizome yellow, yellow meat, more ginger balls, closely arranged, short and dense internodes, the upper scales of ginger balls are light red. The rhizome has delicate meat, strong spicy taste, strong pungent flavor, less fiber, low water content, good quality, storage resistance, transportation resistance and good productivity. generally, the weight of rhizome per plant is about 500g, and the weight can reach more than 1000 grams.

To sum up, it is the full introduction of ginger varieties, these ginger varieties are more common, but they are not suitable for planting in all areas, so when buying seeds, you must consult whether they are suitable for local planting!

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