Knobbly and light brown, ginger root is u sed widely in Chinese food for its sharp, peppery, spicy, slightly sweet flavor and is especially good with fish as a "de-fisher". Ginger, when used in cooking is sliced into 1/16 inch slices. The slices are usually not eaten. When used for dipping together with vinegar, it is in fine shreds or fine dots and as much of it as will stick to the dipping piece will be eaten. Fresh ginger is peeled before using. The younger, less pungent ginger is best used in stir fried or steamed dishes while the harsher peppery mature ginger is good for braised dishes. It can be obtained from many supermarkets and Asian markets and is best kept in the refrigerator vegetable compartment, tightly wrapped in a paper towel placed inside a plastic bag. Learn more how to prepare ginger and tips. The medicinal values of ginger.
the popular spice which the Chinese find indispensable for preparing any meat, poultry or seafood dishes. It can substitute for galanga.
A knobby and light brown root widely used in Chinese food for its sharp, peppery, spicy, and slightly sweet flavor. Usually complements fish dishes.
Ginger root can be purchased fresh in most grocery stores. Simply break off the amount you need or a small chunk. Prepare by peeling and finely chopping. Store leftover ginger root in a plastic bag in the refrigerator.
Irregular bulb of the ginger plant. Hot and spicy in taste. Slice ginger and freeze separately slices. Keeps in the freezer indefinitely. Peel ginger and store in rice wine. Slice and use as needed. It is an indispensable ingredient in every Chinese cuisine. Look for firm, unwrinkled roots and store them in a plastic bag in the refrigerator. The brown skin is usually peeled off before use. Ground ginger cannot be substituted for fresh.
This knobby, light beige-colored rhizome comes in two varieties: young and mature. Young ginger is more tender and milder in flavor and can be used with its skin on. Mature ginger has a more assertive, peppery bite. Both should be firm and free of wrinkles. Grated, slivered, minced and sliced ginger can be used in a range of dishes - from marinades and stir-fries to curries and soups.
a plant grown for its aromatic, knobby root; the flavor peppery and slightly sweet and the aroma is pungent and spicy; a mainstay in Indian and Asian cooking
The gnarled, bumpy rhizome (called a hand) of a tall flowering tropical plant (Zingerber officinale) native to China; has a tan skin, ivory to greenish-yellow flesh, a peppery, fiery, slightly sweet flavor with notes of lemon and rosemary and a spicy, pungent aroma; used to flavor beverages and in sweet and savory dishes in Asian and Indian cuisines; available fresh, powdered, preserved in sugar, crystallized, candied or pickled.