Ganga on Nostr: Ginger Ginger is an erect plant with thick, fleshy and aromatic rhizomes, which are ...
Ginger
Ginger is an erect plant with thick, fleshy and aromatic rhizomes, which are commonly referred to as roots. It is used in different forms as a food, flavouring and spice. An Ancient Indian Proverb states that everything good is found in ginger.
Traditional Chinese medicine, Ayurveda and the ancient Greek Tibb system all use ginger to support health and cure conditions.
The pale creamy yellow root is widely and indispensably used in Asian and Indian cooking - 50% of the world's harvest is produced in India. It has a sharp, pungent and cleansing taste, sometimes described as peppery, lemon-like and slightly sweet.
Fresh ginger should be firm and glossy skinned, without wrinkles or fibrousness where the knobs have been broken. Wrinkled skin indicates that the root is dry and past its prime. Preferences on peeling before use vary, but it can usually be peeled using a teaspoon against the skin.
Store the root wrapped in kitchen paper in the fridge. It will keep for up to 3 weeks and can be frozen for up to 6 months.
An old recipe had ginger covered with dry sherry and refrigerate for up to 3 months, being used as needed. Lol, it made the sherry taste good but it altered the taste of ginger. A better alternative is to make a paste of ginger using the food processor, and add salt. This will last for ages in the fridge.
Some people like to bury ginger roots in a dryish sandy soil. This way they can break off and retrieve small portions as they need while the rest generously keeps growing.
Young ginger or Spring Ginger is very special. It has a pale thin skin, is very tender and has a milder flavour than the mature form. It can be shredded or julienned and used as a garnish or in salads.
Finally, don't substitute powdered ginger for fresh ginger - it is a completely different taste.
#Food #WhatIs #FoodInfo
Ginger is an erect plant with thick, fleshy and aromatic rhizomes, which are commonly referred to as roots. It is used in different forms as a food, flavouring and spice. An Ancient Indian Proverb states that everything good is found in ginger.
Traditional Chinese medicine, Ayurveda and the ancient Greek Tibb system all use ginger to support health and cure conditions.
The pale creamy yellow root is widely and indispensably used in Asian and Indian cooking - 50% of the world's harvest is produced in India. It has a sharp, pungent and cleansing taste, sometimes described as peppery, lemon-like and slightly sweet.
Fresh ginger should be firm and glossy skinned, without wrinkles or fibrousness where the knobs have been broken. Wrinkled skin indicates that the root is dry and past its prime. Preferences on peeling before use vary, but it can usually be peeled using a teaspoon against the skin.
Store the root wrapped in kitchen paper in the fridge. It will keep for up to 3 weeks and can be frozen for up to 6 months.
An old recipe had ginger covered with dry sherry and refrigerate for up to 3 months, being used as needed. Lol, it made the sherry taste good but it altered the taste of ginger. A better alternative is to make a paste of ginger using the food processor, and add salt. This will last for ages in the fridge.
Some people like to bury ginger roots in a dryish sandy soil. This way they can break off and retrieve small portions as they need while the rest generously keeps growing.
Young ginger or Spring Ginger is very special. It has a pale thin skin, is very tender and has a milder flavour than the mature form. It can be shredded or julienned and used as a garnish or in salads.
Finally, don't substitute powdered ginger for fresh ginger - it is a completely different taste.
#Food #WhatIs #FoodInfo