How to make the most of fresh ginger

Fresh ginger is small and humble, but what it lacks in appearance and grandeur, it makes up for in personality. A little of this homely root goes a long way. Just a teaspoon or tablespoon of fresh ginger will add its signature sharp flavor that boasts sweet, peppery and citrusy notes all at once.

Ginger makes an appearance in cuisines all around the world in a wide array of sweet and savory dishes. If you’re ready to explore more ways to use it in your cooking, here’s what you need to know about buying, peeling, grating and otherwise prepping this staple ingredient.Look for ginger root with smooth, not wrinkled, skin and “a fresh, spicy fragrance,” advises “The New Food Lover’s Companion” by Sharon Tyler Herbst and Ron Herbst. Avoid any pieces that are soft or moldy.

If you’re shopping at a farmers market or Asian grocery store, you may come across baby, or young, ginger. “called bud scales,” my colleague Tim Carman wrote. “Baby ginger tickles your palate instead of assaulting it.” It’s lack of stringy fibers makes it a dream to work with, and there’s no need to peel it either.Tightly wrapped, ginger can be refrigerated for up to 3 weeks, “The New Food Lover’s Companion” says.

Some recipes may also have you crush pieces of ginger — use the side of the knife and a firm whack with the heel of your hand — that you will later remove., is a breeze. Ceramic graters are another preferred tool among some of my colleagues. Frankly, I’ve never had great luck using aGinger root appears in a wide variety of global cuisines and dishes, whether savory or sweet.

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