Ginger originated in the southern provinces of China and India, where it has been used in food and medicines for over 5,000 years. It is a root crop that has a pungent spicy aroma and characteristic taste and fresh ginger is a key flavour in many Asian cuisines.
Keep in a cool dry place away from sunlight. Fresh ginger can be stored in the refrigerator for up to 2 weeks. Alternatively, wrap in plastic and freeze for up to 6 months.
How to prepare
Ginger is generally peeled and then finely chopped, sliced, minced or grated.
Ways to eat
Use ginger for flavour in stir fries, salads, soups and marinades. Add to food at the end of cooking as ginger loses its flavour the longer it cooks. Use in marinades or grate to make tea.
Stir fry, braise, stew.
For most people ginger is eaten only in small quantities so may be considered more important for its flavour than nutritional value.