Ingredient Spotlight: Ginger

by Nicole Weston, Posted Dec 1st 2005 @ 3:32PM

gingerroot

Ginger is one of the most popular spices in the world, used in both sweet and savory dishes. It originated in China, but is now cultivated in mostly warm or tropical climates all over the world, like India, Jamaica, Nigeria and Brazil. Ginger is a hot, sweet spice that is incredibly versatile.

Cultivated year round, fresh ginger is a bulb, or rhizome, from which the ginger plant grows. The ginger rhizome is tough and fibrous. It is usually peeled before being used and is most often minced or grated into dishes. Fresh ginger is brown and knobby, found in the produce section and should feel firm, not wrinkled or soft. It can be stored in the refrigerator, but if you freeze it, as I do, it can last for months.

Powdered ginger is used in sweets more often than fresh ginger and lacks some of the pepperiness of its fresh counterpart, though it retains its heat. It derives its flavor from the essential oil of ginger, so like all powdered spices, it should be replaced at least once a year to maintain its pungency.

Ginger can also be found pickled, candied, dried or preserved. Pickled is often used to clean the palate with Japanese meals and candied is a popular sweet-hot addition to desserts, like gingerbread. Try Ginger Beef Peanut Noodle Salad, which features fresh ginger, or Ginger Cupcakes with Ginger Cream Cheese Frosting, which includes both candied and powdered ginger.

The Ginger People also make some fantastic ginger products, from ginger cookies to ginger beer (I really must get my hands on some of that) and ginger spread, including one of my favorite candies, Ginger Chews.

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Reader comments (Page 1 of 1)

12-01-2005 @4:50PM pantrygirl said... In our family, ginger root is added to broths when we have an upset stomach.

It's the warm equivalent to ginger ale.

The smell of fresh minced ginger in clear broth immediately calms my stomach and clears my sinuses.
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