Ginger

Ginger is a knobby rhizome cultivated in most tropical countries and sometimes also in more temperate climates as well. Native to South-East Asia, it is renowned since Antiquity for its aromatic and medicinal virtues, as documented in ancient Chinese and Indian writings. The Greeks and the Romans were already enjoying it over 2,000 years ago. The thick rhizomes vary in size and colour (gold, yellow, white or red) depending on the many varieties. The flesh is very aromatic, spicy, peppery and sometimes just plain hot.

Culinary tips and advice

• Ginger is a basic staple in Asian cooking; it is used to season sweet and salty foods alike.
• It spices up sauces, meats, fowl, fish, shellfish, vegetables, rice, tofu, marinades, soups, cakes, fruit and beverages.
• Marinated, it is used to accompany sushi and sashimi.
• In the Western World, it is used to make ginger bread, gingerbread cookies and compotes. It is used to make beer and sodas (ginger ale).
• Ginger pairs particularly well with apples and bananas.
• Do not peel ginger until the last minute to preserve all its flavour.

Storage Life
Ginger can be stored in the refrigerator for two to three weeks. Ground ginger must be stored in an air-tight container, away from light and humidity. It can be frozen as is for up to 6 months.