Ginger

Wholesale Fresh Ginger

Ginger crosses more cuisines than almost anything else in a produce order — Chinese, Indian, Thai, Caribbean, Japanese and increasingly juice and wellness programs. It is also one of the few items where the peeled format genuinely changes the buying decision, because peeling ginger by hand at volume is slow and wasteful.

Whole or Peeled

Whole ginger holds far longer and costs less per pound, and is right for kitchens that use it in moderate quantities. Peeled ginger removes a real labor line for juice bars, commissaries and high-volume Asian kitchens, at the cost of shelf life. Most operations end up buying both.

Selection

Look for firm, heavy rhizomes with smooth, taut skin and a fresh, sharp aroma at a broken end. Wrinkled skin means moisture loss; soft or moldy spots at the nodes mean it is past. Younger ginger has thinner, paler skin and less fiber; mature ginger is more pungent and more fibrous.

Storage

Whole ginger holds best around 55°F in a dry, ventilated space, where it will keep for weeks. Held at standard refrigeration temperature for long periods it becomes translucent and loses aroma. Peeled ginger must be refrigerated at 34–38°F and used within days. Ginger freezes well and grates easily from frozen.

In the Kitchen

A spoon peels ginger faster and with less waste than a peeler. Grate on a microplane across the fibers for paste; slice into coins for infusing and remove before service. Ginger’s heat is volatile — added early it mellows into background warmth, added late it stays sharp.

Nutrition

Ginger provides gingerols, manganese, vitamin B6 and potassium in culinary quantities. Fat free, cholesterol free and sodium free.

Order Ginger Wholesale

Tell us your volume, pack and delivery city and we will confirm current availability, sizing and pricing. Reach our Miami or Los Angeles desk through the contact page. Packs, counts and origins change with the season, so ask our sales team for this week’s specs.