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Ingredient - Ground Ginger
Updated November 28th, 2022
Ground ginger, also known as dried ginger, is available in many other forms and is invaluable for adding to many savory and sweet dishes and for baking gingerbread and brandy snaps.
Its fresh spicy flavor improves many meat, vegetable and dessert dishes.
Most ginger root is imported from tropical places and is frequently available fresh in supermarkets or produce departments specializing in Oriental foods.
Fresh ginger roots look like a knobby root stem. It should be peeled and finely chopped or sliced before use. Using a teaspoon can easily scrape off the skin of fresh ginger.
How to buy:
Ginger tubers should be firm and have an appealing tan color. The small new sprouts that appear on the sides of the ginger root have a delicate flavor and may also be used.
To release the flavor, "bruise" it with a spoon or soak in hot water before using. Fresh ginger freezes well and can be grated without thawing.
To dry ginger, slice it thinly or grate it. Keep it as cool as possible to retain the best flavor. Dried ginger root is very hard and light beige in color. This dried type is more often used in pickling, jam making and preserving.
If you are using dried powdered ginger; 1/8 teaspoon of dried is equivalent to 1 tablespoon of grated or shredded fresh ginger root.
As well as being available in ground form, preserved stem ginger and crystallized ginger.
Grow your own:
Ginger can be easily rooted and grown indoors from small pieces. Set the top just below the surface of the dirt and keep the soil moist. Leave the pot in a dark place until shoots appear. Then give it plenty of light.
Usually found in the Spice Aisle.