| ginger |
This pale creamy yellow root is a very important ingredient for Indonesian cooking. Always scrape the skin off fresh ginger before using, and never substitute powdered ginger as the taste is quite different. Ginger can be stored in a cool place for several weeks.
출처: www.ethnicfoodsco.com/Thailand/Glossary.htm
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| ginger |
A spicy, pungent, golden-colored root, used in cooking as a condiment or garnish, and for medicinal purposes.
출처: www.goodhealthinfo.net/mdr/glossary.htm
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| ginger |
red, as in red hair
출처: www.erinhart.com/glossary.htm
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| ginger |
This spice is made of the rootstock of the gingerplant, which is growing in tropical countries. You can get it in white when it is peeled or black if it is not peele. White ginger is often bleached, as well and covered in lume. The smell is spicy and aromatic, the taste is hot. It is used as spice and to produce liqueurs and Ginger -Ale as well as Ginger -Beer.
출처: www.ecocktail.org/en/datenbank/warenkunde/glossar/...
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| ginger |
Scrape away skin and ginger is ready to grate, slice or chop. Peeled fresh ginger can be kept in vinegar, enough to cover; keep in airtight jar in refrigerator. Ground Ginger: is also available but should not be substituted for fresh ginger in any recipe. Preserved Ginger: Is fresh ginger preserved in syrup. GRAND MARNIER: Orange flavored liqueur. Gram Flour Fine flour made through grinding gram. Also known as Besan in oriental language.
출처: orientalweb.tripod.com/foods/glossary/glossary1.ht...
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