Food and Cooking Encyclopedia: Ginger
A semitropical plant whose root is used as a pungent spice. Ginger has a slightly hot flavor and nippy aroma.
Ginger is used both as a seasoning and as a confection.
When choosing fresh gingerroot, select a piece that¿s firm and heavy; avoid shriveled stems. Purchase ground ginger as you do other spices.
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 or wine and refrigerate in a covered container for up to 3 months. (The ginger-flavored sherry 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.