A guide to ginger, how to store and use in the kitchen plus health benefits.

The mature ginger rhizome has a thick brown skin, is very firm to touch and is knobbly in appearance.

The flesh inside is typically a white, yellow or light green colour, depending on which of the many varieties it is. This is the type of ginger that is most widely available in European and American supermarkets and can be bought either fresh or dried.

Really young ginger, which has a thin skin, does not have to be peeled and can easily be sliced and added straight to the pan whilst cooking, is quite hard to come across. You probably won't have much luck in your local supermarket and would have to venture to an Asian food store or market to find some.

Ground ginger is what we usually use in baking and is very different in taste to fresh ginger. Fresh ginger has a much more pungent and hot flavour and dried ginger is rather poor in comparison, not to mention it is not as beneficial medicinally as the fresh version.

Ginger is a member of the Zingiberaceae family and its botanical name is "Zingiber officinalis". It is thought to have originated in the tropical forests located in Southeast Asia.

Ginger has long been used in traditional Chinese medicine over 2000 years ago and the Romans were the first to bring the spice to Europe.

In the 16th century, the Spanish introduced the spice to the West Indies and South American countries, where they had colonies and power, in a bid to lessen the distance of the journey from China back to Europe.

Nowadays, ginger is cultivated in many of the hot and humid countries in Southeast Asia, such as India, China, Fiji and Indonesia, as well as other countries such as Brazil, Jamaica, Sierra Leone and Australia.

There have been many studies and research into the health benefits of ginger and more so in recent years. Ginger has long been renowned for its ability to relieve all types of sickness and nausea, as well as acting as a strong anti-inflammatory and as an aid to poor circulation.

Ginger is also used in aromatherapy as an essential oil to treat a number of complaints. The essential oil can be added to baths, used as a massaging rub or made into a compress and applied to aching muscles and joints. Ginger can also be taken as capsules, which are available from any health food outlet.

Below is a list of the healing properties of ginger and how it can be used to benefit one's health:

• Ginger has a warming and invigorating effect on the body.
• It can boost poor circulation, particularly in the hands and feet.
• Ginger can relieve the pain of arthritic and rheumatic joints, as well as sports related muscle injuries.
• It is said to help cellulite and varicose veins.
• A ginger tea will promote sweating and lower a high temperature and relieve flu symptoms.
• Ginger tea can help to clear up congestion, catarrh and chest infections such as bronchitis.
• Ginger also has antiseptic properties.
• Ginger prevents motion sickness such as when travelling by car, coach or boat. It can also stop nausea and vomiting.
• Ginger can relieve indigestion, reduce flatulence and calm the digestive system.
• Chewing on ginger can help to ease toothache.
• Ginger contains components that help to clear up mucous.
• Ginger speeds up digestion and a ginger tea taken after a meal will help.
• Ginger can help to thin the blood, which is particularly important if an anti-coagulant is needed.
• Ginger is said to promote menstruation.
• It can be used to lower high blood pressure and high cholesterol.
• Research has found that ginger contains many anti-oxidant components and can help prevent against some forms of cancer.
• Ginger stimulates the liver and the elimination of harmful toxins and waste from the body.

When buying fresh ginger, choose a root that is firm and smooth to the touch. A root that appears dry, wilted or cracked will not be as fresh and should be avoided.

Some people prefer not to store fresh ginger in the refrigerator, as it can go mouldy. If you do choose to store it in the refrigerator, wrap the ginger in cling film and it should keep for several weeks. Otherwise, ginger can be kept at room temperature, away from mild foods that could take on its flavour.

Ginger can also be kept in the freezer for much longer, but to the detriment of the flavour and quality.

Fresh ginger must usually be peeled before using in cooking. This involves removing the thick outer skin either with a sharp and sturdy knife or with a vegetable peeler.

Subsequently, the ginger can be sliced, diced, minced, grated or chopped and then incorporated into the dish that you are preparing.

• Use ground ginger in biscuits, milk puddings and desserts, gingerbread and cakes.
• Add ginger to homemade jams and pickles
• Add chopped or grated ginger to curries and all types of stir-fries.
• Use ginger for marinades for poultry and meat.
• Use chopped ginger together with garlic and onion as an addition to vegetables or meat.
• Use fresh ginger to make spicy curries or coconut milk creamy curries.
• Use to make a refreshing ginger lemonade or ginger ale.
• Use ginger with any type of Chinese style sauce made with soy sauce.
• Add grated ginger to spice up rice or couscous.
• Add ginger to olive oil and garlic to make a tasty dressing for salad.
• Add to freshly juiced carrots and apples for an invigorating pick-me-up drink.
• Sprinkle dried ginger over apple or rhubarb crumble.
• Make a ginger tea sweetened with honey.

A selection of sweet and savoury dishes that have ginger in their list of ingredients. Recipes include sticky gingerbread, shrimp with ginger, special fried rice with ginger and ginger biscuits.