Home Cuisines Ingredients Recipes Asian Beer Asian Travel Search
 
 
Ginger
 

Pictured above; Some Ginger

 
 
 
 

Ginger, common name for a plant family with 1300 species. It is pan tropical in distribution, although mostly Far Eastern and probably native to south eastern Asia. Its use in India and China has been known from ancient times. The plant is cultivated widely in the tropics for its showy flowers and useful products. These products include the flavoring ginger; East Indian arrowroot, a food starch; and turmeric, an important ingredient in curry powder.

Most people are familiar with the fresh root (actually a rhizome), which is one of the primary and indispensable flavorings of Chinese cooking, it has an aromatic, pungent smell and a slightly biting taste

The spice is used, usually dried and ground, to flavor breads, sauces, curry dishes, confections, pickles, and ginger ale. The fresh rhizome, green ginger, is used in cooking. The peeled rhizomes may be preserved by boiling in syrup. In Japan and elsewhere, slices of ginger are eaten between dishes or courses to clear the palate.


 
Feature Ingredients
Apple
Bamboo
Cabbage
Chillies
Garlic
Ginger
Grape
Leek
Lemon
Mushroom
Onion
Pear
Soy Sauce
Squash
more
Feature Recipes
Bang Bang Chicken
Honey Chilli Chicken
Lemon Chicken
Garlic Chicken
Szechuan Chicken
Beef with Noodles
Chinese Fried Rice
Quick Facts
Chopsticks
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.
 
 
 
 
 

 

Terms of Use   Copyright 1994 - 2012 - Intown Entertainment  A.B.N.  49 313 796 982

 products featured on www.wokme.com are owned by their respective companies and may be subject to copyright