The knobbly, beige–coloured rhizome of a tropical plant. Ginger is indigenous to Southeast Asia, but is now grown all over the world in tropical climates. It was originally used in Europe in either a powdered, dried, crystallized or preserved form, but as Chinese, Indian, Middle Eastern and Caribbean cooking spread, ginger became increasingly available and can now be bought fresh year–round. Store fresh ginger in the fridge tightly wrapped in clingfilm. Unless very fresh, ginger is usually first peeled, then grated or sliced. If it’s fibrous, it may be easier to grate it, preferably with a bamboo or ceramic grater.
Ginger goes with — coconut milk, coriander, garlic, lemon, lime juice, pear, rhubarb, soy sauce, spring onion