Ingredient: Ginger

Ginger is a widely used spice in different Asian countries and even Europeans today. It is often referred to as a root, but in reality, it is a rhizome from a tropical plant. Ginger complements various dishes, from sweet to savory due to its fresh taste, light spiciness, and slightly sweet aroma. Even in American kitchens, ginger has become an everyday commodity like bacon or maple syrup and can be added with milk or cream to get that piquant flavor. Ginger can also be cooked with vegetables as it enhances the flavors, and more so, it works incredibly with meat, poultry, and seafood. Chemical analysis indicates that ginger contains approximately 400 compounds. These components include 50% to 70% carbohydrates, 3-8% lipids, terpenes, and phenolic compounds. Usage: Although very popular in most cuisines, ginger is not only a spice; it has been used as a medicine in ancient times in India and China. It was also famous in England and Europe between the 9th and 10th century for its medical properties. Wild ginger was used by Americans too as a natural rhizome to regulate menstruation and heartbeat. Furthermore, ginger was known to alleviate arthritis pain, muscle soreness, and different body aches. Ginger’s aroma will vary depending on its harvest period; early harvest ginger is characterized by a tender texture and a sweet aroma, whereas more mature ginger is fibrous and spicy. For preparation, fresh ginger needs to be peeled first; consider using a spoon rather than a knife to scratch the surface gently. Ginger can be chopped, grated, puréed, or minced. To preserve its flavor, add more ginger at the end of cooking so the aroma won’t fade away.