Glossary

Ginger root: Knobbly and light brown, root ginger is an essential ingredient in both Indian and Chinese cooking. It can be obtained from any oriental or Indian provision store, or larger food stores or supermarkets. Ground ginger does not taste the same but in extremis can be used as a substitute: about 1/2 teaspoonful ground ginger equals 4 cm (1 1/2 in) of chopped ginger root. Wrap tightly, un-peeled, in plastic film and store in the refrigerator for up to six weeks.
A root of Chinese and Indian origin with a silvery brown skin, ginger is best used fresh, and should be peeled and chopped or crushed before cooking. It is available in supermarkets — look for shiny smooth fat roots. Store in the salad drawer of the fridge, wrapped in kitchen paper. Ginger is a good alternative to galangal in Thai cooking.