Ginger Culinary Use

<h2 >Culinary use</h2>

<a href="http://en.wikipedia.org/wiki/Gari_(ginger)" title="Gari (ginger)" >Gari (ginger)</a></div>

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<p >Ginger produces a hot, fragrant kitchen spice.<sup id="cite_ref-3" class="reference" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_note-3" >[4]</a></sup>

Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often <a href="http://en.wikipedia.org/wiki/Pickling" title="Pickling" >pickled</a> in <a href="http://en.wikipedia.org/wiki/Vinegar" title="Vinegar" >vinegar</a> or<a href="http://en.wikipedia.org/wiki/Sherry" title="Sherry" >sherry</a> as a snack or just cooked as an ingredient in many dishes. They can also be <a href="http://en.wikipedia.org/wiki/Steep_(technique)" title="Steep (technique)" class="mw-redirect" >steeped</a> in boiling water to make <a href="http://en.wikipedia.org/wiki/Ginger_tea" title="Ginger tea" >ginger tea</a>, to which <a href="http://en.wikipedia.org/wiki/Honey" title="Honey" >honey</a> is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into <a href="http://en.wikipedia.org/wiki/Candy" title="Candy" >candy</a>.

Mature ginger roots are <a href="http://en.wikipedia.org/wiki/Fibrous" title="Fibrous" class="mw-redirect" >fibrous</a> and nearly dry. The juice from old ginger roots is extremely potent <sup id="cite_ref-4" class="reference" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_note-4" >[5]</a></sup>and is often used as a spice in <a href="http://en.wikipedia.org/wiki/Indian_cuisine" title="Indian cuisine" >Indian recipes</a>, and is a quintessential ingredient of <a href="http://en.wikipedia.org/wiki/Chinese_Cuisine" title="Chinese Cuisine" class="mw-redirect" >Chinese</a>, <a href="http://en.wikipedia.org/wiki/Korean_cuisine" title="Korean cuisine" >Korean</a>,<a href="http://en.wikipedia.org/wiki/Japanese_Cuisine" title="Japanese Cuisine" class="mw-redirect" >Japanese</a> and many South Asian cuisines for <a href="http://en.wikipedia.org/wiki/Flavoring" title="Flavoring" class="mw-redirect" >flavoring</a> dishes such as <a href="http://en.wikipedia.org/wiki/Seafood" title="Seafood" >seafood</a> or <a href="http://en.wikipedia.org/wiki/Goat_meat" title="Goat meat" >goat meat</a> and<a href="http://en.wikipedia.org/wiki/Vegetarian_cuisine" title="Vegetarian cuisine" >vegetarian cuisine</a>.

Ginger acts as a useful food preservative.<sup id="cite_ref-5" class="reference" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_note-5" >[6]</a></sup>

Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as <a href="http://en.wikipedia.org/wiki/Gingerbread" title="Gingerbread" >gingerbread</a>, <a href="http://en.wikipedia.org/wiki/Cookie" title="Cookie" >cookies</a>, <a href="http://en.wikipedia.org/wiki/Cracker_(food)" title="Cracker (food)" >crackers</a> and <a href="http://en.wikipedia.org/wiki/Cake" title="Cake" >cakes</a>, <a href="http://en.wikipedia.org/wiki/Ginger_ale" title="Ginger ale" >ginger ale</a>, and <a href="http://en.wikipedia.org/wiki/Ginger_beer" title="Ginger beer" >ginger beer</a>.

Candied ginger is the root cooked in sugar until soft, and is a type of <a href="http://en.wikipedia.org/wiki/Confectionery" title="Confectionery" >confectionery</a>.

Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.</p>