This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||hue khiing (ຂີງ) (today's sample record)|
Description: Ginger root. Fresh ginger is a knobbly root with a silvery-tan thin skin and fibrous texture. It is usually skinned and either sliced, finely chopped or grated for addition to dishes. It has a pungent flavour and aroma. Its slight sharpness helps to settle the digestive system. Select roots with taut, unwrinkled skin. Grated ginger, also available ready-made in a tube, can be used as a preseasoning or spice. As needle-thin slivers, ginger can be used as a garnish for simmered dishes, salads and soups, or it can be pickled or used to counteract strong-smelling meat and fish. When I was brought up, the only use for ginger was as a dried powder served with slices of melon. How things have changed.
|Juicy fresh ginger root, with thanks to the beautiful 'Fruits de France' in Jindriská in Prague||
Latin: Zingiber officinale (Roscoe)
Most frequent country: Laos
Also known as: khiing
See places: Lao food and cuisine