Ginger is grated or finely chopped for use in Asian, Indian, or Southeast Asian dishes. Sliced, it can be added to hot water and steeped for tea to which you'd add honey or sugar, or nothing. Fantastic in marinades, this root brings out the flavour of beef, chicken, fish or vegetables. Candied, it can be enjoyed in sweet dishes. Infused in simple syrup it can be drizzled onto virtually any cake, ice cream, or chocolate treat for delicious results. It can be grated and added to gingerbread or gingersnap recipes for a spicy zing. Available year round.
Handling & Storage:
- Look for smooth skin with a fresh, spicy fragrance. Tubers should be firm and feel heavy. Length is a sign of maturity, and mature rhizomes will be hotter and more fibrous. Avoid those with wrinkled flesh, as this is an indication of aged ginger past its prime.
- To store, wrap in paper towel and then plastic wrap then keep in the fridge for about two weeks. For longer storage, keep in freezer.
- Fresh, unpeeled root should be wrapped in paper towels, placed in a plastic bag and refrigerated up to three weeks. It can also be tightly wrapped and frozen up to two months.
- Dried ginger should be kept in a cool, dark space in an airtight container.
- Pickled and preserved ginger should be kept in their original containers in the refrigerator.
- Store crystallized ginger in an airtight container in a cool, dark place for up to three months.