Ginger root is frequently sautéed along with other aromatics such as onion and garlic for many dishes. This root, has a curious, bulbous shape composed of knobby bumps, and its skin is light brown with a slight silvery beige tone. Its flesh is ivory to pale yellow in color. Its close relatives are turmeric, cardamom and galangal, usually thought of as popular Indian spices.
Ginger root’s obedient crispiness shapes well into planks, slices, matchsticks, grates well, minces and purees. It can also be candied, crystallized, pickled, juiced or preserved. Yet, it meets expectations for being light, warm, spicy, sweet, mellow while peppery displaying hints of lemon.
Ginger also has a powdered spice component generally used to flavor baked goods. Continue reading