Ginger - Glossary of Chinese Ingredients and Cooking Terms

Definition: The roots of the ginger plant, or Zingiber officinale to use its scientific name, are an indispensable ingredient in both Chinese and Indian cuisine. Thought to have originated in South-east Asia, the plant's name, "zingiber," means horn-shaped, after the irregular shapes on the rhizomes or roots. Valued for its clean, sharp flavor, ginger is used in soups, sauces and marinades. It is especially good with seafood, as it can cover up strong fish odors.

When purchasing ginger, look for a firm, smooth body and a nice tan color, without any darkening or wrinkled skin. At home, unpeeled ginger should be stored in the vegetable crisper section of the refrigerator. Wrapped in a paper bag, it will last for up to a week. For longer storage, tightly wrap in a plastic bag; the ginger will last for up to 1 month. If a portion becomes discolored, simply slice that part off. For still longer storage in the refrigerator, another option is to peel the ginger, cover with rice wine, dry sherry or vodka, and place in a sealed jar. Ginger stored in this manner will last for several months. Finally, ginger can be frozen.

Written by Rhonda Parkinson