by Amanda Vittitow

Created on: December 02, 2008

Ginger root (not actually a root) is a lemony smelling, pungent spice that originates from Jamaica and India. It grows underground and has the ability to grow different root systems and new stems, giving this pungent spice its stag-horn (branching) appearance. It may look like it's hard to peel, but it, actually, is extremely easy to do.

Hold a large piece (the "hand") of the ginger in your hand and scrape the thin skin of the ginger root into the crevices of the ginger. The skin will peel away as your scrape down the root, and if it's done correctly, your ginger root will retain its original shape. Some people use a vegetable peeler or a knife which is fine but this way can cause more waste than is necessary.

Ginger root is a seasoning and is used to flavor sweets, like gingersnaps and gingerbread, and can be used to add warmth. It also is great in sauces and is used heavily in Asian cooking and in some Indian cooking. However the possibilities for cooking with ginger are endless.

After you have peeled your ginger root, you're going to be left with a white flesh. If you want a delicious stir-fry, mince (chop into small pieces) some ginger along with some garlic and green onions. Saute for a minute or two before adding your vegetables or meats.

It's also good for marinating meat with. Let some chicken marinate- for about an hour or so- with ginger, garlic, soy sauce and a little bit of oil before you grill it. Add some grilled pineapple and enjoy your teriyaki chicken dish with some white or fried rice.

Add some thin slices of ginger to hot teas to give a warming and soothing effect for a head or chest cold. Drink Ginger Ale to help calm a rolling or upset stomach. You can, also, suck on a piece of crystallized or candied ginger to freshen your breath.

If you're going to use dried ginger in cooking, one thing you need to realize is that dried ginger (like some herbs) has a different taste and has a stronger aroma than pungency from fresh ginger. Ground up ginger is used as an optional component in curry powder and in Chinese allspice.

Have a lot of ginger left over from cooking? Any unpeeled ginger root can be refrigerated in plastic wrap for one week or frozen for up to three months. Any peeled ginger root can be soaked in sherry wine and refrigerated. Dried ginger needs to be kept in a dark, cool place in an airtight container.

I really hope these ginger tips help provide you with your good eats. Bon appetit!

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