Ginger Root is the tuber bulb grown beneath the ginger plant with a firm outer brown skin that involves lots of grooves. The flesh can be yellow, white or red in colour, depending upon the variety. You will find both thick and thin skins, the former being from a more mature harvest.
This root is a fundamental ingredient for Asian cuisine due to its aromatic, pungent and spicy zest.
HOW TO CHOOSE
Available year round.
Look for firm tubers that have smooth skin, since wrinkled skin reveals that a root is dry and past its prime. Another fresh sign is the releasing of a slightly spicy aroma. The little sprouts that appear on the sides of the root are wonderful, providing a more delicate flavour.
When peeled, this herb should have a fresh, spicy scent with juicy flesh. You’ll be able to identify an aged root by its fibrous flesh. Avoid wrinkled, discoloured, mouldy, shriveled and dry, or soft and spongy feeling ginger.
When fully in tact, tightly wrap and refrigerate for up to three weeks. Pieces may be cut off and used and the remainder placed back in the refrigerated container for later use.
Ginger freezes well, wrapped tightly and placed in an airtight container to freeze for up to six months, depending on the condition and age when placed in the freezer. Just peel it first, since the root is hard to peel once frozen. When ready to use, there is no need to defrost – simply grate a portion of the hand, or chop it frozen and use. Re-wrap unused portion tightly and return to the freezer.
Slice off desired quantity – taking note that a one-inch piece yields approximately 1 tablespoon. Trim away the peel, being careful to remove only a thin layer of skin. Use a vegetable peeler or sharp knife to scrape it away. Lastly, mince with a sharp knife or shred with a grater.
You can flavour both savory and sweet foods with it.
Quick & Easy Serving Suggestions
- Pairs nicely with scallions
- Use it in soup or salad dressing
- Stuff a chicken with some ginger and a lemon, salt and pepper
- Use it in your Asian cuisine, like stir fries and many vegetable dishes
- Real ginger ale actually contains ginger to make it tast quite spicy
- Used to flavour desserts (i.e. gingerbread).
Measuring & Cooking Tips
- 1 tablespoon of grated fresh ginger is equivalent to 1/8 teaspoon of ground ginger. Please note, however, that flavour and pungency will vary
- Cooking diminishes ginger’s pungency. To keep the ginger flavour pronounced, set aside a portion of the required amount to add near the end of the cooking time – even add more if desired.
With antioxidant properties as well as medicinal qualities (to soothe the digestive system, ease motion sickness, and improve circulation). In fact, you might want to make it a habit to add it to your bath water (crush and place in a pot of boiling water. Pour this sauce into your bathtub).
Ginger (fresh), 1/4 cup slices (24g)
Total Fat: 0.2g