Ginger is a rhizome root plant native to Asia, where it has been used for more than 4,000 years. The ginger spice is available for purchase in several forms, including fresh ginger root, dried root, powder and crystallized. Fresh ginger provides the best flavor for use in cooking, and it can be easily sliced into small pieces.
Identification
Ginger is a plant that grows from an edible underground rhizome, which some refer to as ginger root. The rhizome flesh is yellow, red or white, depending on the plant variety. A mature ginger rhizome has a thick skin that you peel before slicing, while young ginger rhizome skin is thin and edible. Many Asian dishes include ginger as a spice ingredient, thanks to its pungent yet hot taste. The flavor ginger adds to a cooked dish varies, depending on when you add it. Ginger added at the beginning of cooking has a mild flavor, while ginger added near the end of the cooking process is pungent.
Selection
Select fresh ginger root instead of dried, because fresh ginger has a better flavor and is easier to slice. Fresh ginger root is sold in the refrigerated area of produce departments in grocery stores. Asian markets may sell young ginger root, which does not require peeling prior to slicing. Choose roots that are firm to the touch and have a translucent, smooth skin. Stay away from shriveled or moldy rhizomes, as these are not safe to eat. Store fresh ginger in an airtight container in the refrigerator for no more than three weeks, or up to six months in the freezer.
Prepare and Slice
Break off one rhizome knob from the mass, and peel the skin of fresh ginger with a sharp paring knife or kitchen peeler prior to slicing. Place the peeled ginger rhizome on a cutting board, and slice the appropriate amount in the desired thickness with a sharp knife. Thinly shave the ginger rhizome with a kitchen grater that has a shaving section. Use caution when slicing dried or mature rhizomes, as they are hard, so the knife may slip.
Uses
Sliced ginger is used as a side for raw sushi, because it counteracts the hot wasabi paste. Many cooked Asian recipes call for adding sliced, minced or julienned ginger root as a spice or flavoring. A combination of grated ginger, water, lemon juice and honey creates a cold lemonade, or can be heated for a hot tea. Fresh ginger sliced or grated onto vegetables or side dishes instead of salt is more healthy and adds a different flavor to the dishes.
Warnings
According to University of Maryland Medical Center, studies show that consuming ginger helps prevent nausea and vomiting. However, do not feed raw ginger to children under the age of two. It is safe for pregnant women to consume up to 1 gram of ginger daily to help with morning sickness symptoms, but they should first consult their physicians.
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