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This extremely versatile root is known for its popularity in Asian and Indian cooking. The Chinese, Japanese, and East Indians use Ginger Root in many forms by grating or grinding them. Fresh Ginger is available in two forms; Young Ginger and Mature Ginger. Young Ginger is very tender and has a milder flavor than its mature counterpart, which has a tough skin that preserves a peppery, slightly sweet-hot flesh underneath. Grown in Jamaica, India, Africa, and China, Ginger is a gnarled and knobby root that has a brown, dry skin and a pale yellow to ivory flesh.

Ginger Root serves a variety of usages and is utilized to make confections, baked goods, and even certain liqueurs. Ginger is the flavor of popular beverages like Ginger Ale and Ginger Beer. It is delicious in many savory dishes such as soups, curries, and meats and is indispensable in the making of sweets such as Gingerbread, Gingersnaps, and many spice cookies.

When selecting Melissa’s Ginger, choose mature Ginger with a smooth skin. Avoid wrinkled skin as it may sometimes indicate the root is dry and somewhat older. Ginger should have a spicy and fresh fragrance. If tightly wrapped, fresh unpeeled Ginger can be refrigerated for up to a week and frozen for up to 2 months.

To use frozen Ginger, simply slice off a piece of the unthawed root. Peeled Ginger maybe placed in a jar with a tight fitting lid then covered with dry sherry and refrigerated for up to 3 weeks.