Ginger (Adrak)

A spice that is known to first originate from China which then continued its journey on to India, South-east Asia, West Africa and the Caribbean. India and Jamaica are thought to produce the best ginger with regard to a strong flavour and pungent aroma.

Ginger is the rhizome (an underground stem producing roots) of a herbaceous plant; its thin skin should be peeled before the flesh is chopped, grated, sliced or made into a paste. Ginger can be stored in the vegetable compartment of the fridge and ginger paste can be frozen and be kept in the freezer.

In south-east Asia fresh ginger is widely used in Asian cuisine, especially when making curry. Dried and ground ginger (sonth) is often used when making chutneys.