Ginger is a genus of perennial herbaceous plants comprising one hundred and forty species. In appearance, the plant resembles a reed with long stems and thin lanceolate leaves. Flowers in ginger are large, orange or orange-purple, similar to irises.
In the supermarket you can buy a rhizome of light ginger, which in Russia is eaten most often. Try to choose a fresh root. It should be a nice creamy golden or greyish beige hue. The surface of the fresh ginger root is smooth to the touch, without dark spots and stiff growths. Ginger should come from a characteristic pleasant aroma, because the fresh root contains essential oils. Ginger is not stored for long, so be careful. The flesh of old ginger becomes stiff and fibrous, and brushed such ginger is extremely bad. If the root smells of musty, is covered with dark spots or mold has arisen on it, it should be discarded.
Occasionally, black ginger can be found in the store. It is still the same familiar rhizome, but passed through another treatment — it was only washed and scalded with boiling water. The taste and aroma of black ginger is sharper and more intense. The fresh root has a greyish tinge, it is heavy and smooth, without spots, supralomas and knots.
Sold ginger and in shredded form. By purchasing this seasoning, you should pay attention to the date of manufacture and shelf life, which should be indicated on the package. Ground ginger is a greyish yellow powder that has a pleasant aroma. Typically, dried ginger is suitable for three to four months. If the condiment has changed color or smell, it is not recommended to use it.
Pickled ginger is also a popular treat, especially with Japanese food fans. Fresh slices should be pink. If the brine in the jar has become muddy and the treat itself has changed colour, it is better to throw away the tainted product.