Ginger

Although often called ginger root, the ginger we eat is actually the rhizome (underground stem) of Zingiber officinale,a tall plant with grassy leaves. Originally from Asia, this sharply flavored spice has been prized since ancient times as a food, preservative, and medicine (it is still one of the best treatments for nausea, motion sickness, and upset stomach).The Romans used it to flavor flat medicinal honey cakes (the precursor to modern gingerbread), and in medieval Europe ginger ranked second only to pepper in value.The name for ginger comes from the Sanskrit—sringavera—meaning “root shaped like a horn” because of its passing resemblance to an animal horn.

Ginger is most commonly available in four forms:

Fresh ginger is sold in knobby pieces. The best ginger is tender and not very fibrous, with thin skin and thin “stems.” Ginger keeps very well at cool room temperature. Just break off pieces as you need it.

Candied or crystallized ginger is ginger that has been peeled, sliced or diced, cooked in a sugar syrup, and dusted with sugar. You can buy it ready made, or candy your own ginger with our candied ginger recipe. It makes a wonderful additional to cookies. It can be stored at room temperature or frozen.

Ground or powdered ginger is simply ginger that has been dried, then finely ground. It is commonly used in gingerbread and other baked goods. Dried ginger is also available in pieces, usually in Indian, Chinese or other ethnic markets.

Pickled ginger is very thinly sliced ginger that has been cured in a brine of vinegar, sugar, and often rice wine. It is not normally used in desserts, but is traditionally served with sushi and similar foods.