Roots and rhizomes

Root spices are the underground stems and roots of plants, such as turmeric, ginger, galangal, horseradish and wasabi. They are used fresh, dried or ground.

What they are

Turmeric, ginger and galangal are rhizomes, which are underground stems, while horseradish and some others are true roots. They are lifted after the plant dies back, washed and used fresh, or boiled, dried and ground. Turmeric gives a yellow colour and mild earthy taste, ginger a warm bite, and galangal a pine and citrus scent.

How they are used

Fresh roots are grated, sliced or pounded into pastes, as in Thai and Indonesian cooking. Dried ground roots go into curry powders, gingerbread, pickles and drinks. Many roots are also used as dyes and offerings.

Buying and keeping

Choose firm, plump roots without wrinkles or mould. Fresh ginger keeps for weeks in a cool place or the fridge, and can be frozen. Dried root powders should be kept in closed jars, away from light.