Young ginger, also known as baby ginger or spring ginger, is the more tender and milder version of the mature ginger spice we're familiar with. It is harvested around six months after being planted, during a phase when the ginger plant is still developing. Young ginger distinguishes itself with its thin, delicate, almost translucent skin that is usually light yellow to pinkish in color, which does not require peeling before using.

The flesh of young ginger is juicy, mildly spicy yet sweet, unlike the fibrous and pungent mature ginger. Its aroma is fresh and fragrant, with a slightly zesty note, making it perfect for various culinary usages. It's often used in Asian dishes, poultry, seafood recipes, syrups, and fresh beverages.

In terms of health benefits, young ginger shares many of the same attributes as mature ginger, including anti-inflammatory and digestive properties. It's an excellent ingredient for those looking to add more fresh, natural flavors and health-boosting properties to their meals.

You can find Young Ginger in the produce section of a grocery store. It is often placed near other root vegetables like garlic, onions, or near herbs. If you can't locate it, you could ask an employee in the store for assistance.