Be aware that color doesn't mean mold

Blue is typically not a suitable hue in the kitchen for recognizing damaged food. However, you may discover that your ginger has a blue color intermingled with the yellowy flesh. According to Cooks Illustrated, keeping ginger in frigid temperatures for lengthy periods of time can cause the anthocyanin pigments in the ginger to become blue-gray. This does not necessarily imply that the ginger has gone bad, but it does suggest that it will be less effective than brilliant yellow ginger.

According to the Cooks Illustrated study, when the juice was mixed with water, the blue-colored ginger was marginally less hot than the control (yellow) ginger. The viewers did not perceive a difference in flavor or strength between the two after adding blue ginger to a dish. However, if you've stored the ginger on the counter and blue has started to show, you'll want to pay particular attention to any other potential spoiling conditions to ensure it's not mold.