Definitions for "gingerroot"
Keywords:  knobby, pungent, stir, spicy, fresh
The pungent rhizome of the common ginger plant; -- it is used fresh as a seasoning, especially in Oriental cookery.
Plump tubers with knobby branches. Side branches have a milder tangy ginger flavor than the main root, which can have a hot "bite." Grate unpeeled gingerroot, or peel and chop or slice, to season foods such as stir-fried, sauces and baked goods. Wrap tightly in plastic and store in the refrigerator. GROUND: Also called powdered ginger; no substitute for fresh ginger root. STEM GINGER: Ginger root that is preserved and bottled in syrup.
is a knobby, brown root that adds a spicy-hot flavor to food. The freshest are thick and unshriveled and can be found in produce sections of supermarkets and in Asian stores.