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Ginger Ginger or ginger root is a tropical plant that is grown for its root. It has a tan skin and a flesh that ranges in color from light yellow to ivory. It has a pungent and spicy aroma and a peppery, slightly sweet taste and is used worldwide for both sweet and savory dishes. Ginger is an extremely important ingredient in the Chinese, Japanese and Indian cuisine. Together with garlic and chili, ginger forms the base for most Chinese dishes. Ginger is available worldwide in its fresh form, dried form (as a powder), crystallized or candied form, preserved or even pickled. In its dried form, ginger powder is used in making several savory dishes, soups, curries and meats. It is also an essential ingredient in making the famous gingerbread, gingersnaps and other cookies. Pickled ginger is used by the Japanese as a condiment for sushi. Tips about GingerStoring fresh ginger root Store fresh, unpeeled ginger root tighly wrapped in plastic foil for up to 3 weeks in the refrigerator or up to 6 months in the freezer.
Choosing fresh ginger Look for mature
ginger with a smooth skin and a fresh, spicy fragrance. Wrinkled skin indicates a dry root, past its prime.
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