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Ginger, the rhizome, or underground stem, of a semitropical plant, yields a strong-flavored spice. Whole rhizomes, commonly called roots, may be purchased fresh. They have a lively, hot flavor and peppery aroma. Select fresh ginger that is firm, not shriveled. Wrap in a paper towel and refrigerate for 2 to 3 weeks. Ground, dried ginger, which is more subtle and sweet in flavor, is sold in jars or tins; store in a cool, dark place for up to 6 months. Pieces of ginger preserved in syrup are popular in sweet Asian dishes. Fresh ginger is peeled before using in recipes.
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