Ginger

A smooth-skinned fibrous rhizome with a sharp, aromatic flavour underpinned with a hot spiciness, ginger is an essential element in Chinese and Indian cooking and is also widely used throughout Southeast Asia (see also Galangal). The skin is usually first peeled off and the flesh grated or sliced. Special ginger graters are used to separate pulp and liquid from the fibrous base. Ready-ground dried ginger will not give the same result and should be reserved for baking.