Ingredients:- Ground Ginger Root. Ginger root's name comes from the Sanskrit word for "horn root," undoubtedly referring to its knobby appearance. It has a tan skin and a flesh that ranges in colour from pale greenish yellow to ivory. The flavour is peppery and slightly sweet, while the aroma is pungent and spicy.
The flavour of dried ground ginger is very different from that of its fresh form and is not an appropriate substitute for dishes specifying fresh ginger. It is, however, delicious in many savoury dishes such as soups, curries and meats, a sprightly addition to fruit compotes, and indispensable in sweets like gingerbread and many spice cookies.
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