Baby ginger has pinkish/purplish tinged tips. Its skin looks plump and less wrinkly. Harvested at around 5 months, it’s still tender, succulent and virtually fiberless. It’s used to make candied and crystallized ginger; that’s why high quality crystallized ginger is almost jelly-like inside.
Baby ginger imparts both heat and sweet, while older ginger can be more bitter. Mature ginger is harvested at 9 months and is much more pungent and fibrous. This ginger is used for the produce/fresh market. It’s also the one that gets dried and used in the spice trade.