Etymology
From the Sanskrit "sringavero" and Latin "zingiber," meaning horn-shaped

Description
Ginger is a hardy tropical plant, grown for its gnarled rhizomes, which are bumpy and off-white, cream or fawn coloured.

During the Renaissance, every town had its "Ginger Street" where the spice merchant kept shop. Until very recently, it was usual in New England high society to pass around a bowl of ginger after dinner from which everyone took a spoonful to counteract overindulgence and flatulence. The largest importers of ginger are Great Britain, the United States and Arab countries.

Nutritional values per 100 g
Carbohydrates: 9.5 g; Fat: 1 g; Protein: 1.4 g. Rich in calcium, iron, potassium and sulfur.

Buying ginger
Choose a large firm root with smooth skin. with no discoloration. Ginger is usually sold when fully mature. If you can find young ginger, it will be more tender and less strong. The longer the rhizome, the more mature it is and therefore stronger and more fibrous.
Quality is based on the tenderness of the root and on its flavour.

Storage
Will keep easily for 3 weeks in the refrigerator crisper wrapped in paper towel.
If a little mould appears, just scrape it off.
You can also peel the root and let it steep in dry sherry or white wine in the refrigerator until needed.

Cooking tips
Ginger is the cook's friend: it gives depth to sauces and lightens fatty meats like duck - its affinities are endless! It goes as well with garlic as with citrus, and is as suited to the most delicate meats as to the strongest. It is excellent in any savoury dish to add an exotic note. It gives a unique flavour to mulled wine, drinks and cheeses. It enhances soups and curries. And it is also welcome for flavouring cakes, breads and desserts.

When the ginger is young and fresh, just peel it. If it is mature and fibrous, it is better to grate it.

However, age is unimportant when you wish to add a piece to a slow-cooked dish solely to extract its flavour.

The later in the cooking time it is added, the more pronounced its flavour will be.

When ginger is dry, let it soak for two hours in warm water before using it.

Powdered ginger
Powdered ginger can easily be prepared at home. The store-bought product is often very stale. When you make it yourself, it will retain its fresh ginger taste for several weeks with a slightly sweetness and nice golden colour.

How to make your own powdered ginger?

1. peel the ginger and cut into fairly thin slices;
2. place on a baking sheet and dry in a preheated 100° C (200° F) oven for 10-15 minutes;
3. grind in a coffee mill; keep at room temperature in a tightly-closed container away from strong light

The Worldwide Gourmet
The Chinese stuff poultry and season seafood with ginger. In Asian countries it is often used together with soy sauce. The English adore it in jams and chutneys.

The combination of garlic and ginger is inextricably linked to Creole cooking. A simple roast pork rubbed with this mixture will take on a sublime tropical flavour.

In Japan, it is soaked in brine to give it a purply-pink colour. It is then sliced thinly on a mandolin to be the mandatory accompaniment to sushi. Japanese ginger sauce - grated ginger, minced onion, parsley, 1 part soy sauce to 2 parts water, a little rice vinegar and the juice of half a lemon.