Ginger - Aduwa or Adua - (अदुवा)
Although fresh ginger is sometimes called ginger root, it is actually an underground creeping rhizome. The attractive plant has long leaves, and grow up to three feet tall, forming rhizomes that are dug up from the ground as they mature. Fresh ginger has cream to light brown colored skin with pale yellow flesh, and provides the freshest flavor and spicy biting taste.
Although fresh ginger is sometimes called ginger root, it is actually an underground creeping rhizome. The attractive plant has long leaves, and grow up to three feet tall, forming rhizomes that are dug up from the ground as they mature. Fresh ginger has cream to light brown colored skin with pale yellow flesh, and provides the freshest flavor and spicy biting taste.
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| Fresh ginger in a wicker basket - most important spice in Nepali cooking. |
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| Young ginger rhizome - The attractive plant has long leaves, forming rhizomes that are dug up from the ground as they mature. |
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| New harvest - fresh ginger |
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| Friend's farm house in Nawalparasi, Nepal - watching the process of harvesting ginger - digging from the ground, separating, and drying in the sun. The villagers told me that Nepal is one of the top exporters of ginger rhizome in the world. |
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| Powdered ginger is convenient, but has a different flavor and I do not substitute for fresh ginger. |
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| Candied ginger slices |
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| The whole dried ginger rhizome is locally called sutho in Nepal. |
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| Nepali market - Beautiful display of herbs and spices - fresh ginger - two different varieties of garlic and shallots. |
