Ginger
Ginger is the root of ginger plant, its color can range from green to ivory and valued for its unique peppery flavor and pungent aroma. Along with garlic, ginger is often used to season cooking oil, and it is also good at cover up strong fish odors in seafood recipes.
Season:
Fresh ginger is in season from March to September, usually available year-round in supermarkets.
Purchasing tips:
Look for firm, and smooth body with spicy aroma, steer clear of the shriveled, winkled, or mouldy ones.
Storage:
Wrap ginger with kitchen papers and then store in plastic bags, refrigerate up to several weeks. For a long period storage, peel then slice into thin, put into a jar of dry sherry or Chinese rice wine, then refrigerate, which will last up to a year or so.
Preparation and Usage:
Trim off as small as needed, peel the skin with a spoon, then slice or chop into fine before use.
Nutritional and Health benefits:
1.Ginger may decrease joint pain from arthritis. And may have blood thinning and cholesterol lowering properties that may make it useful for treating heart disease.
2.Ginger has been found effective in treating motion and morning sickness.
3.In China, a drink made with chopped ginger cooked in brown sugar water is used as a folk medicine for the common cold.
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