GINGER (Zingiber officinale)

Ginger is a fiery root with rough beige skin and hard, juicy, pale yellow flesh. It can be used as a spice, fresh or dried and ground to a powder.

The fresh, juicy root has a sweetly pungent taste and a perfume-like scent that makes it suitable for sweet or savoury dishes, whereas the dried ground root is much more fiery.

Young ginger can also be preserved in sugar syrup or crystallised and rolled in sugar - in both cases it is then known as stem ginger.

Ginger is popular in cuisines throughout Asia and Europe. When buying fresh ginger, look for plump roots that are not wrinkled. Don't be tempted to substitute fresh ginger for ground ginger or vice versa.

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