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Ginger produces a hot, fragrant kitchen spice.[5] Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is...

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Potato Wild potato species occur throughout the Americas, from the United States to southern Chile.[3] The potato was originally believed to have been domesticated independently in multiple locations,[4] but later genetic testing of the wide variety of cultivars and wild species proved a single...

Carrot Carrots can be eaten in a variety of ways. Only 3% of the β-carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil.[2] Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as...

Onion Onions are often chopped and used as an ingredient in various hearty warm dishes, and may also used as a main ingredient in their own right, for example in French onion soup or onion chutney. They are also used raw in cold salads. Onions are also used as a thickening agent for curries...

Onions are often chopped and used as an ingredient in various hearty warm dishes, and may also used as a main ingredient in their own right, for example in French onion soup or onion chutney. They are also used raw in cold salads. Onions are also used as a thickening agent for curries providing a...