INGREDIENTS

INSTRUCTIONS

Powdered: The mainstay of baking, ground ginger is a rich, warm spice
Its aroma and flavor are fragile, so buy in small quantities if
possible.  Preserved: A delicious spicy-sweet Condiment made from fresh
ginger  that's mellowed in a sugar syrup. Chinese preserves are often
flavored with licorice and a touch of salt.  Pickled: A familiar
accompaniment to sushi, it's made from fresh  ginger that's marinated
until tender and pink In a rice vinegar  solution and then sliced paper
thin along the grain.  Tea: You can make this soothing tonic by
steeping fresh ginger in hot  water, or you can buy a Chinese tea
that's already mixed with dried  fresh gingerroot.  Dried: You can buy
dried gingerroot in Indian or Chinese markets to  keep on hand to grind
as the need arises. The dried form provides a  surprisingly true ginger
taste.  Crystallized: One of the worlds oldest candies, crystallized
ginger  is made by slow-cooking fresh ginger in sugar water, then
rolling it  in granulated sugar. Also called candied ginger, it has a
gentle,  warming bite.  Converted by MC_Buster.  Recipe by: Vegetarian
Times Magazine, September 1998, page 112  Converted by MM_Buster v2.0l.

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