Ginger, long a staple of Eastern cuisine, has recently made forays into Western supermarkets and palettes. Ginger is becoming widely recognised for the many health benefits it brings to consumers. It is used as a ready remedy for many gastrointestinal issues including nausea, morning sickness and motion sickness. Increasingly, it is also used as a salve for inflammatory problems, including arthritis. Ginger is a perishable product, however, and therefore susceptible to spoilage.
Consider the weight of the ginger. A piece of ginger in its prime feels heavy for its size.
Inspect the skin of the piece of ginger. Avoid ginger with wrinkly or folded skin. Instead, look for skin that is taut, smooth and has just a bit of a sheen to it.
Smell the ginger. A non-moulded piece of ginger will be fragrant with notes of spice---mouldy ginger will contain earthy notes.
Judge the colour of the ginger. Fresh and healthy ginger will have a bright, light brown skin. Mouldy ginger will be darker and contain large discolourations and blemishes.