These chunks of woody rhizome are a godsend to those who love cooking with ginger, but hate peeling the fresh root. A relative of turmeric root, and a staple in ancient Chinese and Indian kitchens, it’s revered as a digestive and circulatory aid. The root is delicious chopped into filling for shrimp and pork dumplings, braised tofu, or even pounded into flavored sugar for cookies and cakes.
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