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G: The spicy lift of ginger

FRESH ginger has been flavouring Asian dishes for centuries. It has a pungent and spicy flavour.

Ginger is used in its fresh or pickle form in Asian cuisine and in dried or crystallised form in American and European cooking. It is also available in powder form.

There are two varieties of ginger - young and old.

The skin of a young ginger is tender enough and does not require peeling but the tough skin of old ginger should be removed before using.

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