Ginger root is a knobby brown root, yellow on the inside, used as both a spice and medicine. The taste is somewhat peppery and sweet, but also pungent and warm.
Ginger “hands” should be heavy and firm. You will feel ridges, but there should be no wrinkles or mold. It keeps in a fridge for three weeks or so, wrapped in a paper towel and plastic bag. You can also freeze it for longer.
To peel, scrape the skin with a sharp spoon and you’ll save the best, tenderest part. Depending on the dish, you can mince, grate, or slice. Try minced ginger with umami broth and veggies, in a citrus salad, or in your tea.
India - 33.9%
Nigeria - 16.0%
Indonesia - 10.4%