market. It was organically grown, from Hawaii. The cashier had no idea what it was.In Asian vernacular, there’s young and old ginger. The young stuff has paper bits of translucent skin whereas the mature ginger is covered by tan, dry skin. Most of the year, we’re all cooking with old ginger, whose bite punches up many foods and warms our bodies. Young ginger can be eaten raw – I’ve had Thai fermented sausage with raw ginger, which complements the sausage flavor and functions as an antibacter