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Home > Glossary > Glossary E - L > Ginger





The roots of the ginger plant, or Zingiber officinale to use its scientific name, are an indispensable ingredient in both Chinese and Indian cuisine. Thought to have originated in South-east Asia, the plant's name, "zingiber" means horn-shaped, after the irregular shapes on the rhizomes or roots. Valued for its clean, sharp flavor, ginger is used in soups, stir-fries, and marinades.  It is especially good with seafood, as it can cover up strong fish odors.

When purchasing ginger, look for a firm, smooth body and a nice tan color, without any darkening or wrinkled skin. At home, wrap the ginger in a paper towel and store it in a plastic bag in the vegetable crisper section of the refrigerator.  If a portion becomes discolored, simply slice that part off. It should keep for several weeks. A more long-term storage method is to peel, slice, and then store the ginger in a sealed glass jar filled with
rice wine or dry sherry in the refrigerator. It will last for up to a year.


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