Ginger, Fresh

This light brown, knobbly ‘root’ is not a root at all but a rhizome with a refreshing, pungent flavour. Its potato-like skin needs to be peeled away before it can be chopped, sliced, grated or made into a paste. To grate ginger into a pulp, use the finest part of a hand grater, or the second-finest Microplane grater, if you have that. To grind ginger into a paste, chop it coarsely first and then throw it into the container of a food processor or blender. Add just enough water to make as smooth a paste as possible.