The Tuesday Spice: Ginger

You may have heard of this one...

Ginger

Here's to a famous one, ginger. But it doesn't necessarilly mean we all know the possibilities offered by this root from tropical countries. It is picked before its full maturation then usually dried and peeled. Actually ginger can be found fresh and raw, dried and peeled (it is stronger than its fresh version like that), minced, ground, boiled, sliced thinly and pickled, preserved in syrup, etc.

More than a versatile spice, ginger is a full ingredient, that can be eaten on its own.But this series is called Tuesday Spice for a reason, so here are the great things you can add ginger to: 

• In Europe, it is used mostly with desserts and pastries, as well as candies. Ginger and sugar are great friends. For instance, gingerbread needs no explanation. The spice adds a fruity taste, slightly lemony, and  great perfume to many preparations.

• But Asian cuisine truly mastered ginger and its benefits: When fresh, it brings its original savour to vegetables, meats, fish, chicken, chutneys, soups, rice and of course, curry. That's a lot of things; and that's why ginger is so well-known, it's because you can experiment with it freely and the chances of it growing wrong are thinner than with a spice like turmeric for example.

• Ginger may be used to infuse drinks and  teas. What about ginger ale? Oil is even extracted from the root and a kind of brandy is prepared with it (it's said to warm the stomach very well). 

From digestion to belly-aches, to nausea, to menstrual troubles, ginger is said to appease it all. As far as I'm concerned, I am satisfied with using the spice only for cooking experiments, with seafood especially, and in pastries. I sometimes try original combinations: for instance, last time I made duck breast with a ginger chutney and a lemon sauce. It was very good!

Gari is the marinated version of ginger served with sushis.

Have a wonderful week!