GINGER

A Southeastern Asian (originally) plant cultivated for its spicy aromatic rhizomes. It comes in powdered, preserved, and fresh forms. It is most commonly used in Asian cooking, showing up in savory curries, marinades, rice, tea, or just eaten as a sweetmeat in its crystallized form. In western cooking, the use of ginger has been limited to confectionery and pastry making. For candied ginger: Peel 1 pound gingerroot, and cut into 1/4-inch-thick slices. In 2-qt. saucepan, heat ginger slices and 2 cups water to boiling over high heat. Boil 5 minutes. Drain. Repeat boiling (in fresh water) and draining 3 more times. In same saucepan, heat 1 1/2 cups sugar and 1 1/2 cups water to boiling over high heat. Add ginger slices and return to boiling. Reduce heat to gently simmer ginger, stirring occasionally, until translucent -- about 1 hour. With slotted spoon, transfer ginger to wire rack placed over a tray. Let ginger stand until surface is dry to touch. Roll ginger, a few slices at a time, in 1/4 cup sugar until well coated. Store ginger in jars.