Ginger

Zingiber officinale

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Ginger

Available as fresh or dried whole roots or as powder, ginger is widely used in both sweet and savoury dishes. Fresh ginger is less ‘spicy’ than the dried form. Peeled and ground to a pulp, it is a popular ingredient in many curries; it is also canned, crystallized in sugar, preserved in syrup and used in ginger beer and ginger wine. Dried ginger root must be ‘bruised’ (i.e. hit with a rolling pin or hammer) before use. This opens the fibres and helps release the hot aromatic flavour. Ground ginger does not give the same flavour to food. It is used mostly in sweet dishes, desserts, creams, sauces, pickles and chutneys. It goes particularly well with melons and peaches.