Fresh ginger has a deliciously sweet and fragrant aroma and a fresh, citrus slightly spicy flavour. It has a distinctive knobbly appearance and is usually sold in pieces 6-15cm long, it is actually the root of the plant and is sometimes referred to as root ginger. Ginger has a pale brown skin and a light yellow-coloured fibrous flesh. It is thought to originate from south-east Asia or India, (and was one of the first eastern spices to be taken to the West Indies; by 1547 it was being exported from Jamaica to Spain) and is an essential ingredient in a wide variety of Asian cuisines, particularly Thai and Indian. Choose fresh-looking ginger with a smooth, unshrivelled skin and a firm texture. Buy in small quantities for a fresh flavour.
How to Use
Fresh root ginger is used in sweet and savoury dishes, although ground and preserved stem ginger are more often used in sweet recipes. It is a versatile ingredient and can be used in chicken, fish, seafood, meat, poultry and vegetable recipes. Root ginger is included in dishes such as curries, soups, pickles, sauces, noodle dishes and stir-fries.
How to Prepare
Peel fresh root ginger using a vegetable peeler or a small, sharp knife. Slice, chop or grate the peeled root, according to your recipe. To maintain freshness, peel small amounts of ginger just before using.
How to Cook
Fresh root ginger is often cooked in oil with onions, garlic and other aromatic ingredients such as lemon grass, chillies and spring onions, at the beginning of a recipe.
How to Store
Keep in the fridge for up to 2 weeks. Unpeeled fresh ginger, wrapped in foil, can also be stored in the freezer for up to 2 months.