This extremely versatile root is known for its popularity in Asian and Indian cooking. The Chinese, Japanese and East Indians use Ginger Root in many forms including grated and ground. Fresh Ginger is available in two forms: Young Ginger (also known as Spring Ginger) is very tender and has a milder flavor than its mature counterpart. Mature Ginger has a tough skin that preserves a peppery, slightly sweet-hot flesh underneath. Grown in Jamaica, India, Africa and China, Ginger is a gnarled and knobby root that has a brown, dry skin and a pale yellow to ivory flesh. Ginger Root is also used in baking, confectionery and the making of certain liqueurs.
Ginger is the flavor of popular beverages like Ginger Ale and Ginger Beer. It is delicious in many savory dishes such as soups, curries and meats and is indispensable in the making of sweets such as Gingerbread, Gingersnaps and many spice cookies.
Serving: Peel mature Ginger with a paring knife. There is no need to peel young Ginger.
Seasonality: Available Year-round.
Selection & Storage: When selecting Ginger, choose mature Ginger with a smooth skin. Avoid wrinkled skin as it may sometimes indicate the root is dry and somewhat older. Ginger should have a spicy and fresh fragrance. Fresh unpeeled Ginger can be refrigerated for up to a week and frozen for up to 2 months, if tightly wrapped. To use frozen Ginger, simply slice off a piece of the unthawed root. Place peeled Ginger in a jar with a tight fitting lid. Cover with dry sherry and refrigerate for up to 3 weeks.
Try this recipe: Melissa's Ginger Sesame Dressing
Find Out More at melissas.com
Artwork is for display purposes only and does not necessarily reflect specific items. Not responsible for typographical errors.
