Which type to pick though?
- Fresh ginger lends the freshest flavor. When purchasing, pick fat, firm "fingers" with smooth, shiny skin. Prep it using a spoon to scrape off the skin then grate the flesh, slice into coins, or mince. Store whole ginger in the crisper in a zip-top bag, use within a few days. If you need to keep it longer, store it in an airtight container in the freezer for up to 1 month. (Freezing also makes it easier to grate!)
- Ground ginger. Potent spice used often in desserts (gingerbread for example). Try it in soups, stews or marinades.
- Pickled ginger. Paper thin sheets often used in sushi, but you can also try them in salads and fried rice.
- Candied ginger. Chop these chewy, sweet-hot slices and add to cookie dough or brownie batter or sprinkle them over ice cream. You can also eat them plain!
Need a quick dipping sauce? Try mixing chopped ginger with rice vinegar, soy sauce, scallions, and sesame oil.
Or how about a sweet side? Try simmering sliced carrots with butter, chopped ginger, sugar and enough water to just cover the carrots. Cook, covered, until carrots are tender and glazed.