Contributed by Angela Cleveland

When most hear the word “ginger,” they think of gingerbread cookies. But this fiery spice can add zip to any part of a meal. The ginger spice, that has become popular in many kitchens, comes from the gnarled, bumpy root of the ginger plant. Ginger is available in six forms: fresh, dried, pickled, preserved, crystallized (or candied), and powdered or ground. Its flavor is peppery and slightly sweet, with a pungent and spicy aroma. The strength of ginger weakens as it is cooked and becomes bitter if it is burned. The ground form of ginger has a different flavour, which is usually used in sweet desserts and is generally not interchangeable with fresh ginger.

Ginger should have smooth skin and a fresh and spicy fragrance. The tubers should be firm and feel heavy. Length is a sign of maturity, and mature tubers will be stronger and more fibrous. Ginger that is past its prime will have wrinkly skin. To store fresh ginger, wrap the unpeeled root in paper towel and place in a plastic bag and refrigerated up to three weeks. It can also be tightly wrapped and frozen up to two months. Dried ginger should be kept in a cool, dark space in an airtight container. Pickled and preserved ginger should be kept in their original containers in the refrigerator. Store crystallized ginger in an airtight container in a cool, dark place for up to three months.

Ginger is an excellent natural remedy for nausea, motion sickness, morning sickness, and general stomach upsets. Ginger tea has been recommended to alleviate nausea. It is a safe remedy for morning sickness, since it will not harm the fetus. Some studies show ginger may also help prevent certain forms of cancer.

To make ginger tea, slice some ginger root, put it in a tea ball and place in a teapot. Pour boiling water over the tea ball and let it sit for ten minutes. Sweeten with honey or drink it straight.

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