This small knobbly root is actually a rhizome (plant stem found underground). Its refreshing, pungent flavour is used in curry recipes, stir fries, chutneys, salsas and sauces. Dried powdered ginger is more suitable for use in cakes and baking. Store fresh ginger in the salad drawer of the fridge where it will last a couple of weeks or freeze.
How to prepare
Peel it with a potato peeler and finely shred, chop or grate the fibrous flesh before use. To purée, whizz in a food processor or liquidiser with a little water to make a smooth paste. Watch our video on how to peel ginger.