- KNOW YOUR VEG
ginger has a deliciously sweet and fragrant aroma
and a fresh, citrus slightly spicy flavour. It has
a distinctive knobbly appearance and is usually sold
in pieces 6-15cm long, it is actually the root of
the plant and is sometimes referred to as root ginger.
Ginger has a pale brown skin and a light yellow-coloured
fibrous flesh. It is thought to originate from south-east
Asia or India, (and was one of the first eastern spices
to be taken to the West Indies; by 1547 it was being
exported from Jamaica to Spain) and is an essential
ingredient in a wide variety of Asian cuisines, particularly
Thai and Indian. Choose fresh-looking ginger with
a smooth, unshrivelled skin and a firm texture. Buy
in small quantities for a fresh flavour.
How To Use Ginger
root ginger is used in sweet and savoury dishes,
although ground and preserved stem ginger are more
often used in sweet recipes. It is a versatile ingredient
and can be used in chicken, fish, seafood, meat,
poultry and vegetable recipes. Root ginger is included
in dishes such as curries, soups, pickles, sauces,
noodle dishes and stir-fries.
How To Prepare Ginger
fresh root ginger using a vegetable peeler or a
small, sharp knife. Slice, chop or grate the peeled
root, according to your recipe. To maintain freshness,
peel small amounts of ginger just before using.
How To Cook Ginger
root ginger is often cooked in oil with onions,
garlic and other aromatic ingredients such as lemon
grass, chillies and spring onions, at the beginning
of a recipe.
How To Store Ginger
in the fridge for up to 2 weeks. Unpeeled fresh
ginger, wrapped in foil, can also be stored in the
freezer for up to 2 months.
information and images for this article have come
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