Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It has an unmistakable shape – bulbous little joints, from which grow small, knobbly bumps, and its skin is light brown with a slight silvery quality. The flesh can range from ivory through to a pale, greeny yellow.
Ginger has a peppery flavour, with a sweet hint of lemon, and the aroma is pungent and sharp. It’s also available ground, which is particularly good for baking; pickled; preserved in syrup (also called stem ginger); candied; or crystallised.