Ginger

The most commonly available of the group, it’s used in most Asian cooking. Unless otherwise specified, most recipes are referring to mature or “old” ginger. When the mature rhizome is meant to be consumed, rather than used for an infusion, it can be minced, shredded, candied, or grated. Ginger can also be juiced for use in drinks, sauces, and marinades. Thick, peeled slices are commonly bruised or crushed to release their flavor and aroma into stocks, broths, marinades, simmering liquids, sauces, and soups. Young ginger, now available year-round, has a more subtle flavor and hence is sometimes eaten fresh, in thin strips. Its wispy, paper-thin skin is translucent, and the bulbs have vivid pink highlights.