Jahe

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asian, Asian Ingredients, cooking, gember, ginger, herbs, Herbs & Spices, ingredients, jahe

English: Ginger
Indonesian: Jahe, alia, halia
Botanical Name: Zingiber officinale
Chinese: geung, tsee geung, jang ho, jiang
Dutch: gember, amoom
Filipino: luya
Japanese: shouga, myoga
Korean: saenggang, saeng
Malay: halia
Thai: khing
Vietnamese: gùngYoung ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener; sliced orange or lemon fruit may also be added. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes and Chinese cuisine to flavor dishes such as seafood or mutton and vegetarian recipes. Powdered dry ginger root (ginger powder) is typically used to spice gingerbread and other recipes. Fresh ginger can be substituted for ground ginger at a ratio of 6 parts fresh for 1 part ground, although the flavors of fresh and dried ginger are not exactly interchangeable.

Ginger is also made into candy, is used as a flavoring for cookies, crackers and cake, and is the main flavor in ginger ale-a sweet, carbonated, non-alcoholic beverage, as well as the similar, but spicier ginger beer which is popular in the Caribbean.

Fresh ginger should be peeled before cooking. For storage, the ginger should be wrapped tightly in a towel and placed in a plastic bag, and can be kept for about three weeks in a refrigerator and up to three months in a freezer.