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Ginger is a knobbly beige-colored rhizome of a tropical plant. It is indigenous to Southeast Asia, but now cultivated throughout the tropics, ginger become increasingly available and can now be bought fresh year-round. It was originally used in Europe in either a powdered, dried,  crystallized or powdered form.  

The fresh, gnarled, pale beige root has a pungent, spicy taste and is an essential ingredients in many Asian dishes.  Dried ginger root in powdered form is used in English-speaking countries for flavoring bakery goods, particularly gingerbread and ginger snaps, preserves, sweets and drinks, also used in some curry powders.     

Store fresh ginger in the fridge tightly wrapped in clingfilm.  Unless very fresh, ginger is usually first peeled, then grated or sliced.  If its fibrous, it may be easier to grate it.

Ginger goes with-coconut milk, coriander, garlic, lemon, lime, lime juice, pear rhubarb, soy sauce, spring onion. 

Types of Ginger:

  • Fresh - as its best when young and juicy, the root is covered in tender skin and has a sweet,peppery flavor.  As it gets older, the flavor strengthens, but the flesh becomes more fibrous. Add to curries or Asian dishes.
  • Ground (powdered) or dried - Mainly used in baked goods such as gingerbread, ginger cake and biscuits
  • Preserved and crystallized- Pieces of ginger that have been boiled in sugar syrup to preserved them Crystallized ginger is then removed from the syrup.  Use in baking or drizzle the syrup on ice cream or fruit.
  • Pickled - Sliced pieces of young ginger, pickled and often dyed pink.  Eaten as a palate cleanser between pieces of sushi.



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