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GINGER
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Description:
Ginger is the underground stem or rhizome of a herbaceous plant with long, thin stalks and leaves. The rhizomes are dug up while still tender, if they are to be used fresh. If they are to be dried, they are harvested when it is more fibrous and mature. India is the largest producer and exporter of ginger.
How to select:
Look for smooth skin (wrinkles indicate that the root is dry and past prime) with a fresh spicy aroma. Also available dried and ground in the spice section. Specialty or Asian markets carry ginger juice, pickled ginger and preserved ginger.
Use:
Fresh ginger is bulbous, tan or pale beige in colour and is firm. It has a cream or yellow interior which is fibrous, but easy to slice. The skin is very thin and shiny and is quite easy to peel off. Ginger is indispensable in Indian and Chinese cookery. Ginger is either ground into a paste, chopped or grated. It is used in marinades, curries and also as an ingredient in many chutneys and preserves. In most Indian cooking, ginger and garlic are used together so they are often ground into a paste and combined for cooking purposes.
How to store:
Unpeeled and tightly wrapped ginger will keep in the refrigerator for 3 weeks; frozen for 6 months.
Health benefits:
Ginger represents the ultimate in healthy eating. It is said to warm the internal organs, ease depression, and cure ailments from colds to nausea.
Ginger Powder
Dry ginger powder has a pale yellow ochre appearance and a harsh and pungent aroma. It is also called "Soonth".
It is sprinkled on top of milk before boiling to prevent it from curdling. A mixture of dry ginger, sugar and cardamom is given as "Prasad" to devotees in Indian temples.
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