Ginger
Summary
Ginger is a rooted plant originally from South East Asia. It has "warming" qualities. Ginger is primarily used as a flavouring agent: it has a very strong and bold flavour. Ginger is also known as an ingredient which can calm the stomach and ease nausea.
Wild Canadian ginger is seen as an herb or a flower and the root of the flower can be used as a substitute for ginger. However it is not the same as what we know as ginger root found in most kitchens.
Market Forms
Ginger root is used fresh but is also available dried in powder form.
Fun Facts
During Prohibition, Canada Dry Ginger Ale became a popular mixer to mask the taste of the period's harsh liquors.
Ways to Cook
Ginger is very often used fresh. It has to be peeled, then either, chopped, sliced, minced, or grated. It is a strong flavouring agent and pairs well with many things.
Chinese Cooking
In Chinese cooking, cong jiang suan, (leek, ginger and garlic) is a basic flavour combination.
Japanese Cooking
In Japanese cooking, ginger is widely used in broths and marinades. Pickled young ginger (gari) is always served along side of wasabi with sushi or sashimi dishes. It is meant to act as a palate cleanser between bites.
Indian Cooking
In Indian cooking, ginger and garlic is very often used in bases for curries and chutneys.
Ginger Powder
Ginger powder is very strong and the flavour is quite different from fresh ginger. It should be used sparingly even in baked recipes where ginger is meant to be the dominant flavour such as gingerbread or gingersnaps. It really comes across as a fiery or hot taste.
Storage
Ginger can even be stored in the freezer in a pinch. It's best to peel it first. Then to use it, run it over a zester or microplane and add it right into your cooking.