Those gnarly knobs of ginger contain a phenomenally pungent flavor and aroma. (The term “ginger root” is a misnomer because it is technically a rhizome, the bulbous stem end of the plant from which the roots emerge.) You can find fresh ginger in the produce department of most supermarkets. Look for bulbs with smooth brown skin and a hard surface; the bulb should feel heavy. Avoid ginger that is light, soft, and wrinkled. And do not be afraid of snapping off what you need at the store (no ginger police will be lurking in the aisles) if the root is too big. Fresh ginger has a relatively long shelf life, especially when kept loosely wrapped in a plastic bag in your refrigerator’s humidity-controlled vegetable bin. Do not freeze pieces of fresh ginger; it becomes unmanageable, unpalatable, and rubbery when thawed. (You can, however, freeze minced ginger.) Wash the ginger before use. If the skin is clean, smooth, and doesn’t appear dry, you don’t have to bother peeling it. Simply slice off any dry ends before using it. If the skin is tough and appears slightly woody, it’s best to peel it, using a swivel peeler or a paring knife.
Five Ingredients or LessYes
Taste and TextureHot & Spicy
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