Ginger root

In its fresh form it is popular in West Indian cookery. The root, usually about 3 inches long, is gnarled with a brown skin and moist, yellow flesh. Placed in a plastic bag, it will keep, refrigerated, for several weeks. It may be peeled and put in a jar of sherry, or salted water. Ground ginger may be used as a substitute, though the flavour is less pungent.