I find the bigger ones easier to peel, but I've heard that, for example, in potatoes all the vitamins are just below the skin, so I wonder if by a similar effect, smaller rhizomes of root ginger would be more potent in flavour or aroma or different in some way?

  • Ben, welcome! One hint: Health questions are off topic, so I read your comparison to potatoes as "the aroma might be under the skin". If you would like to edit to clarify, this would perhaps even improve your question.
    – Stephie
    Dec 5, 2015 at 14:48
  • Stephie, Your interpretation of the question is correct, I am not specifically interested in vitamins, that was just used as an example. I am specifically interested in any flavour differences, but I can't think of a better example than the potato.
    – Ben Page
    Dec 7, 2015 at 8:37
  • 1
    would "how to maximize the content of (incidentally health related) compound X from ingredient Y when included in a dish" not be a technique rather than a health question? Dec 7, 2015 at 11:54

1 Answer 1


Quite the opposite, large ginger rhizomes are more potent both in flavour and aroma, because those compounds take time in the ground to develop and accumulate...

There's a Chinese proverb: "It's the older ginger that's got the punch /heat", referring to wisdom of the elders / the experienced...

The younger rhizomes have a milder flavour, and a smoother texture (the older ones are more fibrous) so are used for pickling in both Chinese and Japanese cuisines...

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.