Ginger root finds it origins in Asia and has a vital role in Asian cuisine. Similar to Turmeric in exterior, Ginger is a hard root with light to medium brown skin. Its flesh is typically a light golden brown color when at its peak stage. Ginger’s pungent heat lends a distinctive flavor and fragrance to stir-fries, soups and dipping sauces. Ginger is also often used in Asian desserts, warm teas and health tonics.

Known as a powerful fighter of many types of cancers, high cholesterol and high blood pressure, Ginger is a very popular with elderly Asians. It’s also popular with pregnant women due to its ability to combat morning sickness and nausea. Young ginger imparts the greatest amount of sweet juice while old ginger should be avoided. Press firmly on ginger and if it is too hard and doesn’t give off a faint aroma, it is probably old and will taste horribly bitter.

Stored in a zip lock bag or clean container, ginger root can keep in the refrigerator for a couple of weeks before starting to go bad.