White ginger is low in fibers and has a beige interior. Mature rhizomes are often tinged blue or purple. While the dense, compact hands make a top quality pickled ginger, it is a good all-around ginger and can be used in any recipe calling for ginger.
Yellow ginger has a rich yellow interior and is another good all-around ginger that is hotter than white ginger. Use when you want a spicier dish.
The small size of this ginger is more than made up by it's extra spicy flavor, it is citrusy with a strong ginger flavor. It's dark orange color makes it the most colorful ginger we know of. We are now in our third year of growing this variety and will bring fresh roots to our Farmers Markets as often as we can this year.
This spicy hot ginger is a darker variety of white ginger with a smaller rhizome. Use when you want a little extra heat!
This is the ginger to use in Thai cooking. Young galangal is preferred for most culinary preparations as mature root can be very woody. It is very hot raw, but upon cooking most of the heat dissipates, leaving a wonderful peppery flavor and a little heat. Galangal adds a zingy, hearty spiciness to dishes and it's pine-like aroma is mouth watering.
This is a medicinal ginger. The essential oil (Plai oil) from the rhizome is used in traditional Asian medicine. It is added to massage oils to relieve joint and muscle pain/inflammation from strains, sprains and arthritis. The inflorescences are chocolate brown with creamy white flowers and can be used as a cut flower. While the blooming stalks stay close to the soil, the foliage gets quite tall, reaching a height up
to 7 feet.