Knobby, fibrous flavours | Ginger

The use of ginger dates back to 500BC in China. A safe and versatile herb, ginger was highly traded by the Greeks and Romans and was among the first spices to find its way to Europe.

Culinary uses

Ginger, a knobby, fibrous root, has smooth light brown skin with a sheen to it. The flesh of the root is white. Ginger root is a seasoning and flavors sweets, including cakes, cookies, breads, and beverages. It is also good in sauces, and fruit dishes, and is often used heavily in Asian cooking. When buying, look for ginger root with the least amount of knots and/or branching. Ginger is available fresh, dried, preserved or powdered and has different flavours and culinary uses depending on the method of preservation.

Types of ginger

Fresh ginger: Fresh ginger is available in two forms, young and mature. Young roots, also called green or spring ginger, has a pale, thin skin that requires no peeling, is very tender and has a milder flavor. It can be grated, chopped, or julienned for use. Mature ginger root has a tough skin that must be peeled away to get to the fibrous flesh and is usually grated, chopped or ground for use.

Dried ginger: This form is usually found in whole fingers and also in slices. It is usually soaked in recipe liquid before using.

Pickled ginger: Called gari or beni shoga in Japan, this form is pickled in sweet vinegar and is usually colored bright red or pink. It is a familiar accompaniment to sushi and is also eaten to refresh the breath. Available at Asian markets, it should be kept refrigerated in its container.

Preserved ginger: Also available in Asian and specialty markets, this form has been preserved in a sugar-salt mixture. It is generally used as a confection or added to desserts, and it is especially good with melons.

Cystallised ginger: Also known as candied ginger, this form has been cooked in a sugar syrup until tender and then coated with granulated sugar. It is commonly used in desserts and can easily be made at home.

Ground ginger: Also referred to as powdered, this dried, ground form is quite different than fresh. It is readily available in standard supermarkets, and is used primarily in sweets and curry mixes.

Medicinal uses

In by-gone years ginger was used as a wonder drug to treat a variety of ailments for which it is still effective today. Travel sickness, nausea, indigestion, flatulence, colds, poor circulation, inflammation, fevers, headaches, toothaches, menstrual cramps and high blood pressure are among the conditions for which ginger is a known remedy.

If a person has exercised too much or suffers from arthritis or rheumatism, ginger has been known to ease inflammation of the joints and muscle tissue. Due to its tremendous circulation-increasing qualities, ginger is thought to improve the complexion. It has reduced nervousness, eased tendonitis, and helped sore throats return to normal. Studies demonstrate that ginger can lower cholesterol levels by reducing cholesterol absorption in the blood and liver. It may also aid in preventing internal blood clots.

The warming herb is stimulating to the system with active ingredients of terpenes and oleo-resin that provide antiseptic, lymph cleansing and constipation relieving qualities along with a potent perspiration-inducing action that is effective in cleansing the system of toxins.

Selection and storage

Fesh ginger can be found year round in the produce section of most grocery stores. Look for smooth skin with a fresh, spicy fragrance. Tubers should be firm and feel heavy. Length is a sign of maturity, and mature rhizomes will be hotter and more fibrous. Avoid those with wrinkled flesh, as this is an indication of aged ginger past its prime.

Fresh, unpeeled root should be wrapped in paper towels, placed in a plastic bag and refrigerated up to three weeks. It can also be tightly wrapped and frozen up to two months. (To use frozen ginger, slice off a piece of unthawed root. Re-wrap unused portion tightly and return to the freezer.) Peeled gingerroot can be stored in Madeira or Sherry wine in a glass container in the refrigerator up to three months. However, storing peeled ginger in wine will impart a wine flavor to the end ginger dish, so you may wish to forego this pre-prepared method for use in dishes where a wine flavor is not desirable. Dried ginger should be kept in a cool, dark space in an airtight container. Pickled and preserved ginger should be kept in their original containers in the refrigerator. Store crystallized ginger in an airtight container in a cool, dark place for up to three months.