If you’ve ever worked with fresh ginger, you can appreciate how fibrous the root is. Try to grate it with a common grater or rasp, and you’re likely to end up with just as many fibrous “hairs” as pulp and juice. So what do you do?

Invest in a ginger grater. Commonly found in Asian markets and cooking supply stores, these handy little tools easily remove the pulp and juices while leaving the fibers attached to the root. I’d argue the ginger actually tastes better this way — because the tiny “teeth” on the grater crush the root as it’s worked, they help to release more flavor.

You can find the tools for as little as a dollar or two at markets, and there is a wide variety available online. Having used — and owned — a variety of ginger graters (metal, bamboo, ceramic, etc.) over the years, my favorite is a round little grater plate I found on Amazon from Sweese. Measuring around four inches in diameter, the tool features a grating plate surround by a moat-like reservoir to contain any liquids as the root is grated. It also has a pour spout and hanging handle. Because it’s made out of porcelain, it’s easy to clean and won’t retain odors (it’s also microwave and dishwasher safe). You can find it for $10.99 on the site.

In addition to ginger, the grater also works wonders with garlic, onions, and a variety of herbs and spices. Oh, and don’t forget to use it to whip up a quick batch of ginger rum raisin scones.

QUICK TIP: Looking for an easy way to peel ginger? Rather than trying to slice away using a knife or peeler, try using a spoon. Because the root skin is paper-thin, it scrapes off easily using the end of a spoon, and you won’t lose any valuable root in the process.

GINGER RUM RAISIN SCONES

50 minutes, plus cooling time. Serves 8

1 cup raisins

1/2 cup rum (any kind preferred), more if needed

2 tablespoons grated fresh ginger (pulp and juice)

1 cup cold buttermilk, milk or cream

3 cups (12 3/4 ounces) flour

4 teaspoons baking powder

3/4 teaspoon salt

1/4 cup sugar

1/2 cup (1 stick) cold butter, cut into 1/2-inch pieces

2 tablespoons heavy cream

2 teaspoons turbinado or coarse decorating sugar

1. Soak the raisins: Combine the raisins in a glass measuring cup or other microwave-safe container and add enough rum to cover. Gently heat the raisins in the microwave until they are warmed. Set aside to give the raisins time to soak in the alcohol.

2. In a separate bowl, whisk together the ginger and buttermilk.

2. Heat the oven to 375 degrees. In a large mixing bowl, whisk together the flour, baking powder, salt and sugar. Cut in the butter until the mixture is crumbly. Drain the raisins (discard the rum or save for another use) and toss in with the mixture. Stir in the buttermilk mixture just until incorporated; the dough will be crumbly and look dry. Knead in the bowl a few times to bring the dough together into a single mass.

3. Turn the dough out onto a lightly floured work surface and press into a circle roughly 7 inches in diameter and 1 inch thick. Cut the dough into 8 wedges, and place the wedges on a parchment-lined baking sheet.

4. Brush the wedges with the cream and sprinkle over the turbinado sugar. Bake on the center rack until golden, about 25 to 30 minutes. Remove the scones to a rack to cool slightly. Serve warm or at room temperature.

Note: From Noelle Carter. Scone recipe adapted from a story I did on scones while at the Los Angeles Times.