This spicy, aromatic, gnarled tropical plant is often called a root but it is actually a rhizome — an underground stem. It’s tan colored with papery skin that is usually peeled; the flesh is off-yellow, pungent in flavor and fragrance, and has fibers running the length of it. Typically, the younger the ginger, the less fibrous, pungent, and spicy the flesh and the more translucent the skin; more mature ginger can be downright hot — it contains a substance related to capsaicin, which is what makes chiles spicy. It’s used fresh, dried, ground, candied, pickled, and preserved.
Buying and storing Look for a smooth, plump piece that is heavy for its size; pass on anything that feels at all soft. Store wrapped loosely in plastic in the refrigerator for as long as 2 weeks; use it before it shrivels. You can also freeze it, tightly wrapped, for up to several months — already grated, in slices, or a full piece, as you prefer.
Preparing Scrape off the papery skin with the blunt side of a knife, the edge of a spoon, or a vegetable peeler, or peel it with a paring knife, which is faster, if less economical. If the skin is thin enough, you don’t even need to peel it. Grate, julienne, mince , or cut the ginger into coins.
Best cooking methods In stir-fries and other sautés, soups, and braises; raw in salads; steeped in tea or broth
Other vegetables you can use Only galangal comes close, but that’s hard to find.