4 things you may not know about ginger

• The ancient Greek tradition of wrapping ginger in bread for an after-dinner digestive aid is the precursor to our modern gingerbread.
• Ginger is now an ingredient in more than 50 percent of traditional herbal remedies.
• The ginger plant is a distant cousin of the banana tree, in a family that also includes the cardamom and turmeric plants.
• The base of the word ginger comes from the Sanskrit words meaning horn and body, referring to the antler shape of the root.

3 ways to try ginger right now

• In the ultimate favourite, traditional gingerbread for the holidays.
• Together with cooked pears or figs for an elegant holiday dessert.
• Mix a little ginger-citrus syrup (like Gingerita) with tequila and Cointreau to make a ginger margarita like those served at Jean-Georges Vongerichten's Spice Market restaurant in New York City. Add ground ginger around the rim of the glass.

2 ways to look for ginger at the market

• Crystallized or in syrup. Use for a more concentrated flavour in cooked desserts.
• In bottles of ginger beer or ginger brandy, to give a holiday punch some punch.

1 essential tool for ginger

• A ginger grater, like Kyocera's ceramic grater, with ridges in the middle and a saucer all around to catch the gratings.

1 tip you can't live without

• If your recipe doesn't require the juice from fresh grated ginger, reserve it to give a little kick to your next vinaigrette.

1 thing to remember at the grocery store

• Look for ginger that is hard and heavy, with a thin, smooth, shiny unbroken peel.