This study aimed to compare the characteristics of starches extracted from two ginger cultivars viz.， Sichuan Zhugenjiang and Laiwu Dajiang， in terms of granular characteristics， and structural， compositional， and physicochemical properties. The isolated starch granules showed morphological heterogeneity including discotic， elliptical and polygonal shapes. The mean size of Sichuan Zhugenjiang starch was 16.83 μm， and that of Laiwu Dajiang starch was 13.63 μm. The former exhibited a CA type diffraction pattern while the latter showed an A type crystalline as depicted by X-ray powder diffraction. The former had a higher degree of the short-ordered structure of starch molecules as revealed by FT-IR spectrometry. The former also had greater weight-average molecular weight （Mw）， polydispersity （Mw/Mn）， and amylose content as well as chain length of amylopectin than the latter. Ginger starches had relatively low solubility and pretty good resistance to heat and shearing. The retrogradation occurred easily in ginger starch pastes upon cooling. The starch pastes showed certain rigidity， and the rigidity increased with the aging time. The syneresis of the two starch gels was in similar tendency. However， the starch gels of Sichuan Zhugenjiang showed better texture properties. Raw starch granules were resistant to hydrolysis by amylase. After gelatinization， they mainly composed of slowly digestible and resistant starch components. This research provided the fundamental knowledge required for the utilization of ginger starch as ingredients to formulate gel food and resistant starch.