Alternative Names: Root ginger, Zangabeel
Ginger is a tuber that lends its name to its genus and family Zingiberaceae. Other notable members of this plant family are turmeric, cardamom, and galangal.
Young ginger rhizomes are juicy and fleshy with a very mild taste.
Mature ginger roots are fibrous and nearly dry. Ginger also acts as a useful food preservative.
Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavours of fresh and dried ginger are not the same.
Fresh ginger may be peeled before being eaten. For storage, the ginger can be placed in a plastic bag and refrigerated or frozen for longer-term storage.