Ginger

Ginger is the root of a plant. Formerly, it was considered as a magical plant increasing the capacity of man to make love. It was used as a medicinal plant over 5,000 years ago. It was also the first oriental spice cultivated in the West. It can be grated as a condiment in dishes or used in herbal tea, cut into small slices and marinated in the Japanese-style, candied for desserts, or dried and used in pastries.
The ginger releases peppery, spicy and lemony flavors.

Fresh ginger is the most flavorful. Choose firm roots of a pleasant appearance. They do not have to look dry.

You can store ginger in the fridge on a plate, but not in the compartment of vegetables because it will get too humid. It can last several weeks.

Ginger adds a slight oriental touch to any dish. It can also be served between dishes to cleanse the palette, usually as thinly cut and marinated slices. To grate it more easily, use frozen ginger: as when it heats up, the rhizomes soften and it gets much more difficult to grate.