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Ginger

Available All year Best during Summer, Autumn
Used in Chinese, South East Asian and Indian cooking

Native to China and India ginger is used fresh, dried then powdered and preserved or pickled. Though often called root ginger it is actually a rhizome (i.e. a horizontal plant stem that is often found underground).

Fresh ginger has a zesty fresh flavour. It is peeled then sliced, diced or pounded. It is almost ubiquitous in Cantonese cooking and much used in stir frys and other dish throughout South-East Asia.

Powdered ginger is softer in taste but quite aromatic. It is mostly used in countries which don't produce fresh ginger.

There are a number of types of preserved and pickled ginger whose flavour and use vary with the country of origin.

Ginger is also used medicinally.

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