~5 lbs (Approximate weight) Ginger aka "Sheng-Jiang", "生姜", "生羗" Ginger is typically light brown on the outside and pale yellow on the inside. The flavor of ginger is slightly peppery and sweet, with a pungent and spicy aroma. Ginger gets spicier as it ages. Ginger can be used in all kinds of dishes such as soup, stir-fry, and sauce. Ginger is available year-round. Handling Tip Selection Ginger is firm and plump with a sheen on the skin that has no wrinkling. Ginger has a spicy and pungent aroma. No sprouts and the flesh is bright yellow. Choose ginger with fewer knots. Storage Ginger should be stored at 54°F - 57°F (12°C -14°C) with a relative humidity of eighty-five to ninety percent. Young ginger should have mist while mature ginger does not need mist. The typical shelf life is two to three months. High humidity is important to avoid dehydration and a wilted appearance. The high temperature should be avoided in order to prevent mold and sprouting. Ginger is not sensitive to ethylene, a naturally occurring gas that regulates ripening. Ginger produces a very low level of ethylene. Mature ginger is sensitive to chilling injury if held below 54°F (12°C). Symptoms include loss of skin color, softening, shriveling, and pitting of the skin.
