In this article, we are going to how to use ginger, and also consume it.
Ginger is a spice par excellence that can be found in all kitchens around the world in different forms: fresh roots, dried roots, powdered, candied, etc.
You want to use it, but for that, you have to answer certain questions: how to choose it, how to keep it? How to prepare it? When and where to use it? What are the dosages? Etc.
Let’s answer all these questions together so that you can integrate this wonderful rhizome into your daily cooking as easy as possible.
Beautiful ginger root is a firm root with a light brown colour. If you can break a root, look at the flesh which should be pale yellow, juicy, and very fragrant.
At room temperature, fresh ginger keeps well for 15 days, in the refrigerator, it keeps for several weeks. In this case, do not put it in the vegetable drawer so as not to mould it with moisture.
My favourite way to keep ginger fresh is to freeze it. When ready to use, just grate the necessary amount and put it back in the freezer.
If the root is started, protect the start with stretch film, or then pour 1 cm of white vinegar in a jar, then add the ginger, the part started in the vinegar, and set aside in the refrigerator.
Peel the skin from the root with a knife. You can use a peeler, but the knife is more practical. The peel is edible when the rhizome is young and fresh, but it is rare to find it in commerce.
Once peeled, use it sliced, grated, chopped or cut into thin sticks, depending on your preference.
The intensity, potency and heat of fresh ginger will not be the same depending on when you add it in the cooking. Unlike peppers, the more you cook it, the more potency and tanginess it will lose.
It all depends on the taste and the place of this plant in the dish, but count 1 cm of root for 1 person.
It can be used absolutely everywhere in savoury cooking. It is an ingredient that brings its warm lemony and spicy flavour to many oriental and Asian gastronomies: Pakistan, Iraq, Thailand, Sri Lanka, China, India, Japan, etc.
Added at the start or end of cooking depending on the desired intensity, ginger perfumes absolutely all meats: white meats, red meats, carpaccios, but also fatty meats such as duck or pork that it allows to lighten.
It is a perfect spice for spicing up and flavouring vegetables and mushrooms, whether steamed vegetables, pan-fried vegetables, wok vegetables, vegetable purees, etc.
It is the perfect accompaniment to fish dishes, whatever they are: grilled, marinated, in foils, even raw, it is the condiment to accompany sushi and sashimi from Japan. It is also an ideal flavouring for other seafood: shellfish (especially shrimps and prawns), shellfish, etc.
It also spices marinades, all sauces (including coconut milk), court bouillons, soups, stews, bouillons, Indian curries, chutney, dressings, etc.
Cut into very small pieces or grated, it can be used raw directly sprinkled on the food on the plate.
It is traditionally paired with garlic and onion to accompany all the dishes mentioned above. In Thailand, fresh lemongrass is added to it, and this mixture is used as the basis for all cooking.
Whether in confectionery or pastry, it can be used everywhere in sweet cooking.
It is a condiment that goes perfectly with the most diverse fruity desserts: pies, compotes, pan-fried, crumble, tatin, fruit salads, or even directly on fresh fruit. For example, grate a little fresh ginger on chunks of fresh pineapple, you will tell me the news.
The association of this plant with chocolate is always a success. You can add it to all recipes, for example, chocolate mousse, biscuit, brownies, cake, cream, coolant, truffles, fondant, macaroons, homemade spread, etc.
Otherwise, you can add it to all dessert preparations: cookies, cookies, muffins, macaroons, sweets, etc.
It is a perfect spice for making drinks.
It is the main ingredient of the chai spice blend which is used to flavour Indian chai tea. You can also make a tea or infusion of ginger, which is one of the best ways to experience the benefits of ginger.
You can add it to all of your hot drinks: coffee, teas, infusions, hot milk, hot chocolate, etc.
The ginger root associated with lemon can prepare a refreshing and refreshing lemonade when mixed with sparkling water.
It is the basis of this plant juice or gnamakoudji, one of the most popular drinks in Senegal, Ivory Coast, Guinea, Mali or Morocco, especially during Ramadan, but it is also an energy drink that ‘we find everywhere in Southeast Asia.
The main difference between fresh and dry ginger is that dry ginger is more pungent and hot than a fresh one, but its scent is less complex and fresh than fresh ginger.
Otherwise, everything that has been said about fresh ginger is fine with dry ginger.
Be careful, you will have to adapt the quantities of powdered ginger and fresh ginger because 1 g of powdered own does not equal 1 g of fresh ginger.
The best way to choose powdered one is to smell and taste it. It should be fragrant and pungent.
It powder can be stored in an airtight container, protected from light and moisture.
It all depends on the dish and your taste for the spice, but usually, count 1 teaspoon of ginger powder for a dish for 2 people.
Powdered ginger is used like fresh ginger, so refer to Using Fresh Ginger for what to do with it.
In addition to the use already mentioned, powdered ginger is used in the preparation of many house spice blends, such as gingerbread, five spices, curry, Colombo, etc.
There are a number of contraindications and drug interactions to taking it, see our article on ginger contraindications to know them.
It is sometimes found in other forms: canned, candied, dehydrated, crystallized, mashed, preserved in vinegar (Japanese gari), etc.
These are generally ready-to-use products that do not require processing. We can use it in the same way as everything that has already been said, let’s quote all the same:
The strips of Japanese ginger marinated in vinegar (gari) are used to refresh the palate between two bites of sushi or sashimi.
It is eaten as a delicacy and cooking as a candied fruit mainly in cooking desserts, add directly into the dough. You can try our homemade candied ginger recipe, it’s simple and easy to prepare.
This plant is the tuber of a plant native to Asia where it has been cultivated and used for over 3000 years, both for its medicinal properties and for its incredible flavour.
From China and India, it invades southern Europe, the Middle East and all around the Mediterranean. It was the Portuguese and the Spaniards who brought him to Africa and the West Indies respectively.
In the world, it is first recognized for its aphrodisiac properties, then for its taste properties. Moreover, it is very widespread in the Middle Ages and it is found in many medieval recipes.
It is a central ingredient in world cuisines, and traditional pharmacopoeias. Ginger relieves nausea, helps digestion, relieve stomach pain, stimulate the blood system, or even accompany diets.
As a precautionary principle, it is best to avoid this plant during pregnancy, or in any case, not to exceed dietary dosages. There is no real contraindication to consuming ginger in the kitchen, only a few side effects in case of overdose: heartburn, gas, bloating, etc.