Food Glossary – Ginger

Crystallized stem ginger
Pieces of candied ginger are rolled in fine cane sugar to make this delicious sweet.
Uses: Eat as a sweet or dip in dark chocolate and serve with coffee for an after dinner treat. Chop and sprinkle over ice cream or fruit to add a sweet tangy ginger flavour.
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Fresh ginger
Ginger is a tropical plant grown in India, China, Jamaica and more recently in Australia too. Fresh ginger is actually the root of the plant and is often known as root ginger. It has a refreshing aroma with a hint of citrus and has a knobbly appearance, a thick skin and a light yellow flesh. When buying ginger look for pieces with a smooth skin and a firm texture, with no signs of shriveling. Ginger is included in a wide variety of Indian and Oriental savoury dishes.
Uses: Chopped or grated fresh ginger is included in a variety of fish, seafood, neat poultry and vegetable dishes. It is a popular addition to stir-fries and noodle dishes.
To store: Keep in the fridge for 2-3 weeks, wrapped in clingfilm or in a paper bag. Unpeeled ginger can also be wrapped in foil and stored in the freezer for up to 2 months.
To prepare: Peel or scrape off the skin from fresh ginger. Then either grate or finely chop the flesh.
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Ginger syrup
A delicious golden-coloured syrup flavoured with natural ginger, this is a really convenient form of ginger for both sweet and savoury dishes. It is sold in bottles.
Uses: Pour over ice creams, pancakes or waffles. Drizzle over fresh fruits – especially melon or strawberries. The syrup can also be used in savoury dishes – add a little to stir-fries or Oriental-style soups.
To store: Keep in a cool, dry place for up to 2 years.
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