Many of us only know ginger as the “flavoring” of ginger ale or ginger bread cookies — or as the movie star on Gilligan’s Island. 😉
But ginger is a versatile spice that can be used in many cooking preparations and dishes. In particular the cuisines of the Indian Ocean “Spice Belt” make use of the wonderfully pungent flavor and aroma of ginger.
Fresh Ginger
Ginger is the rhizome – or root bulb – of a plant that grows abundantly in the tropics.
The flavor and aroma of fresh ginger is highly pungent and is ofter described as hot to the tongue.
The rhizome has a knarled, knotty look – sorta like horseradish but with more “branches” off-shooting from the center stalk. In fact, it is often said that the whole thing resembles a strange alien-shaped hand.
Look for a piece that is plump and firm and colored creamy or even white.
It is becoming easier to find jars of minced ginger. These will do in a pinch, but much of the flavor starts to go as soon as you grate or chop ginger, so these will never be as good as fresh.
Look for fresh roots from Jamaica or Bali for the very best taste.
Using Fresh Ginger
Here are a few hints and tips to using fresh grated ginger. To really explore the spice though, pick up a good Indian, Southeast Asia or Indian Ocean Spice Trail cookbook and start exploring. Ease into the taste with a recipe for something with fish or carrots and you will probably not be disappointed.
A small to medium pinch of grated ginger will make a dish taste “fresher” somehow and tends to lessen the overpowering “fishy” taste of certain strong seafoods. To fully experience the heat or pungency of ginger — in other words to get the full ginger taste — add a bit of freshly grated to the dish right before serving instead of cooking it in.
When peeling ginger, try using a spoon and just scrape off the skin instead of trying to peel it. You’ll find this is easier and produces much less if any waste.
Ground ginger or powder is a totally different beast and can be substituted for fresh in recipes very rarely if ever to get satisfactory results. Having said that, there are recipes that are best with dried, powdered ginger — like gingerbread men. 😉
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