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,
ginger is used in soups,
stir-fries, and marinades. It is especially
good with seafood, as it can cover up strong
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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