ginger Fresh ginger is believed in many parts of the world to have medicinal properties as a diuretic and a “heating” food. It also adds incomparable depth and flavor to chicken broths and Sichuanese and Hunanese dishes. Asian markets are a good source of high-quality ginger, since it is an important ingredient in both South Asian and East Asian cuisines. Buy large pieces of ginger if possible, and choose those with smooth firm skin. A wrinkled skin or softened texture tells you that the ginger is old and will be fibrous; sometimes that’s all you can find—just make sure that you mince it very finely so that the fibers are broken up. Unless it’s being tossed into a broth for flavoring or used to make ginger tea, ginger should always be peeled. Store ginger in the refrigerator, loosely wrapped in plastic.
