Ground Ginger is the dried and powdered root of the ginger plant, it has a sharp taste and is a common ingredient in both Chinese and Indian cooking. In the United States it is primarily used in sweeter preparations, such as cookies and cakes. The word ginger comes from Latin and French and means 'body of a horn'.
Ginger is a tuber that is consumed whole as a delicacy, medicine, or spice. It is the rhizome of the plant Zingiber officinale. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal. Fresh ginger is rough in appearance, and light to dark brown and looks somewhat like thick tree or plant roots, hence it's name.
Selecting and Buying
Preparation and Use
For ground ginger, no special cooking tools are needed. Ground ginger can be used to make tea, coffee, hard candy, or added to fruit, meat or vegetable dishes such as the popular Indian dish - Curry.
Conserving and Storing
Store in cool, dry place like any other spices.