Ginger whole

Description:
Ginger has been known for thousands of years as a spice and remedy. Especially in Asia, it is an indispensable ingredient in many dishes. Ginger tastes fresh and lemony and has a peppery pungency. This makes it suitable for marinating chicken, fish and pork. Ginger refines chutneys, relishes and curry pastes and is a component of traditional spice blends such as Quattre Épices, Ras El Hanout, Berbere and the Chinese Five Spice. Together with allspice, clove, cinnamon, cane sugar, garlic and onion, ginger is an ingredient in the highly aromatic Jamaican jerk seasoning paste in which chicken or pork fillet is marinated overnight.

Ginger is excellent with meat and fish, chutneys and relishes, pickled fruit, pastries, pumpkin, carrots and sweet potatoes.

Usage:
Ginger can be pulverised with a nutmeg grater. If used in one piece, the root should be soaked in hot water for about 30 minutes and removed after cooking as it is fibrous. It is suitable for stewing in soups and sauces and for marinating meat. Recently, sliced ginger has also been increasingly brewed as a tea.

Well-known dishes:
Couscous, ginger bread, ginger ale, nasi goreng, Jamaican jerk, bumbu, gongbao chicken.

Aroma/taste:
Fresh, lemony, peppery-hot.

Harmonises with:
Chilli, Szechuan pepper, nutmeg, onion, garlic, turmeric, coriander, pepper, cloves, cinnamon, lemon, galangal

Origin:
China