INGREDIENTS

INSTRUCTIONS

NONE
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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