Common Ginger (malay = Halia)


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Description of Common Ginger

Around 400 members of the ginger family grow wild in tropical Asia, but this particular variety is the one universally known as ginger.
Two forms of common edible ginger are found in Asian markets; "young ginger" has a very thin, pale yellow skin, with pinkish shoots
and with green stalk ends; while "old ginger" is beige-brown with a thicker skin.

Young ginger is more tender and juicy than the mature rhizome, so it is preferred for grating or pounding to extract the juice, a popular marinade with Chinese chefs.
It can also be eaten raw and is also pickled.
Mature or old ginger, although sometimes served raw in very fine shreds, is more commonly cooked, as the flavour is more emphatic than that of young ginger.

 

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