Taste is different: the taste of turmeric is more crisp and tender than that of ordinary ginger, the meat is firm and full, and the taste is strong and spicy, which is more suitable for removing fishy smell. The ginger taste of turmeric is also stronger than that of ordinary ginger.

Different uses: Dioscorea zingiberensis can be eaten as a vegetable or used as medicine. Ginger is rich in gingerol, gingerol and other oily volatiles. After purification, it can be used in medicine, chemical industry, cosmetics and other industries. Ordinary ginger is often used as a condiment to improve the taste and flavor. Dioscorea zingiberensis and ginger belong to the fresh roots of zingiberaceae herbs, so you can choose the right ginger for cooking according to your own preferences and needs. Ginger has a stimulating effect on mucous membrane, so it is suggested to avoid eating in large quantities as much as possible, so as not to cause oral and gastrointestinal discomfort.

Preservation method of ginger

First, cut ginger into 3-4 cm thick slices, then wrap it with plastic wrap and put it in the freezer, not the freezer. Take it out when necessary, and it tastes the same as fresh.

Second, sand burial: large pieces of ginger with no damage to the skin and thick stems should be selected, and those with small buds should be broken off. Ginger should be buried in fine sand or loess that is moist but not wet, and it should be kept in a warm, dry and ventilated place in winter. Can be buried in flowerpots and washbasins.

Third, storage in a dry place: ginger can be placed in a relatively dry place, preferably in a ventilated place. If there is more ginger, you can cover it with a layer of dry straw, which will last longer. Or just pack the ginger in a bag and put it directly in a ventilated place on the windowsill. You can also use a jar, put some clean sand in it, and then bury ginger in it. Just take a piece when you eat it.