Definition:

A semitropical plant whose root is used as a pungent spice. Ginger has a slightly hot flavor and nippy aroma.

Common Uses

Ginger is used both as a seasoning and as a confection.

Forms

Candied or Crystallized: A confection rather than a spice. Bits of gingerroot are cooked in sugar syrup, and then coated with sugar. Candied ginger often is found in chutneys and preserves.

Gingerroot: The fresh form of the root. Its flavor is hotter and more aromatic than ground ginger. Gingerroot is a staple for anyone who does a lot of Chinese cooking.

Ground: Gingerroot dried and ground to a powder; used mostly in baked goods.

Pickled: Gingerroot preserved in vinegar and often served as an accompaniment to sushi, a Japanese delicacy.

Preserved: A confection, not a spice. Gingerroot is packed in heavy sugar syrup. Preserved ginger is used in the same way as candied ginger.

Selecting

When choosing fresh gingerroot, select a piece that's firm and heavy; avoid shriveled stems.

Substitutions

Allspice, cinnamon, mace, or nutmeg.

Storage

For short-term storage of fresh gingerroot, wrap the root in a paper towel and refrigerate.

For long-term storage, immerse peeled slices of gingerroot in dry sherry, wine, or oil and refrigerate in a covered container for up to 3 months. (The ginger-flavored sherry or oil can be used in cooking.) Or place the root in a moisture- and vaporproof bag and freeze. Then grate or cut off what you need from the unpeeled frozen root.

Store ground and candied ginger as you do other spices -- in a cool, dry, dark place.