COOKING WITH GINGER

Powdered or dried ginger tastes slightly spicier and sweeter than the fresh version, and it is most commonly used in baking. With crystallised ginger, the root has been candied, and small cubes are dipped in sugar to preserve them. It’s generally used in desserts, as a decoration, or simply eaten as a sweet. Stem ginger is from the stem of the rhizome that connects the leaves to the root. It’s been preserved in a thick sugar syrup, and it can usually be used anywhere ginger is required. Crushed, chilled ginger is great to have in the fridge if making smoothies and citrus drinks.

Galangal looks similar to ginger, except it’s thinner and the shoots are pink. The roots are usually prepared the same way as ginger, but the taste is more suited to curries and satays.