Ginger

Ginger (Zingiber officinale) is a subtropical plant that is grown in India, China, Jamaica and Australia. Its knobbly root (actually a rhizome) has a warm, sweet flavour with a hint of citrus and is used as a seasoning in a wide variety of dishes, particularly those from India and Asia. The spice is sold in a number of different forms, including fresh, ground, juiced, preserved (stem) and pickled.

Fresh Ginger

The fresh root has a skin varying in colour from brown to off-white and a pale yellow interior. When young, the root has a soft, tender texture and a mild fragrance and taste; as it matures, the ginger acquires a harder texture and a more pungent and spicy flavour.

Chopped, sliced or grated fresh ginger is used a great deal in Chinese cooking, especially in stir-fries and noodle dishes and with seafood, meat, poultry and vegetable dishes.

When selecting ginger, choose roots that are not shrivelled, dry, soft or spongy. The skin should be smooth and the root should have a slightly spicy aroma. They may be prepared for use by peeling or scraping the skin with a vegetable peeler, before grating or slicing the flesh.

The root may be placed in a a sealed bag or wrapped in clingfilm and stored in the fridge for about 3 weeks. Alternatively, unpeeled ginger may be wrapped in tinfoil and stored in the freezer for 3-6 months, depending on the condition and age of the root when it was placed in the freezer. Freezing not only prolongs the life of the root, but also makes it easier to peel.

Ground Ginger

Fresh ginger may be dried and ground to a powder to produce ground ginger. It has a warmer, sweeter fragrance than fresh ginger, with a much spicier taste. As the flavours of the fresh and powdered varieties are so different, the two may not be used interchangeably in recipes.

Ground ginger is most commonly used to make biscuits, brandy snaps, gingerbread, cakes and puddings, and may also be added to pickles, chutneys, curry paste and powders. The powder has an affinity for many fruits, such as melon, rhubarb and apple, and also enhances the flavour of cinnamon and nutmeg.

Dried ginger may be kept in a cool, dry place for 6 to 7 months before it begins to lose its flavour. If the distinctive spicy aroma has disappeared, then its warm, earthy flavour will also have been lost.

Stem Ginger

Also known as preserved ginger, stem ginger is young ginger that has been peeled, chopped into small pieces and preserved in sugar syrup. The sweet syrup provides an excellent contrast to the spicy, golden chunks of ginger. The syrup may be drizzled over fresh fruit (especially rhubarb), chocolate puddings or ice cream, whilst the pieces of ginger may be added to cakes, biscuits, ice cream and a variety of other puddings.

Pickled Ginger

Pickled ginger (also known as sushi ginger or gari) is made from thinly sliced baby ginger that has been cured in vinegar, salt and sugar. The paper-thin, pale pink slices may be served with sushi or sashimi or to clear the palate between different types of sushi.

Pickled ginger must be stored in the fridge after it has been opened, and eaten within one month.

Ginger Syrup

This golden-coloured tasty syrup flavoured with natural ginger is a convenient form of ginger for use in both sweet and savoury dishes. It can be used for most recipes that call for either fresh or ground ginger, for example in salad dressings, marinades, grilling sauces, stir-fried foods, Oriental-style soups and in beverages such as teas or fruit drinks. It may also be drizzled over fresh fruits (particularly strawberries or melon), pancakes, waffles and ice creams. One tablespoon of ginger syrup (or juice) is equivalent to one teaspoon of ground ginger or one tablespoon of fresh grated ginger.