Most people are familiar with ginger having a yellowish or brownish color. Â Although there are also variants that have a very light pink hue, these are not that common. Â With the popularity of dishes that involve ginger as a main ingredient, many have seen that this food item has become pink.
In the Japanese food item called â€œgari,â€ for example, slices of young ginger are used, and these are served along with standard dishes such as sushi. Â Some even call the dish sushi ginger. Â The food preparation involved in this meal includes soaking the sliced, young ginger in sugar and vinegar. Â After the soaking process, the sliced ginger will come out with a deeper pinkish color.
Just like the Japanese method of food preparation, one just needs to soak the ginger in vinegar for it to change color from yellowish to pinkish. Â Rhizomes of the young ginger varieties are said to have anthocyanins which are molecules that create the pinkish hue when mixed with acidic substances such as vinegar. Â Because of this vinegar-soaking process, ginger has now become popular with a pink color.
Adding to the popularity of pink ginger are commercially available ginger slices which are pre-soaked in vinegar. Â And since the ginger slices are already marinated with vinegar, they have already become pink even before they are Â displayed in the stores. Â Society has also somewhat dictated the popularity of pink-colored ginger as these are sought-after in restaurants. Â As food experts will admit, prices will increase for pink-colored ginger slices because it is the trend in these modern times. Â Naturally yellowish ginger is considered dull and ordinary and so it is sold at much lower prices. Â Some companies also put artificial pink coloring into ginger just to keep up with the demand for this food item and to improve the sales of this product. Â With all these scenarios combined, ginger is known today as having a pinkish color.