Ginger, Ground
 |
Ginger is grown throughout the tropical areas of the world. It is known for its knobby root and a hot, peppery, and slightly sweet flavor. The most expensive and highest quality varieties generally come from Australia, South India, and Jamaica. It is associated with Asian and Indian cooking. Eastern cooking usually uses fresh gingerroot grated, ground, and slivered in savory dishes. Europeans and Americans traditionally use the dried ground form. Ground ginger is used in gingerbread, cookies, pies, as well as in Indian curries, and Asian foods. Use also on meats and fish. Cuisine: Chinese & East Asia | Scandinavian | Italian | Japanese | Thai | Indian Category: Baking Spices |