Ginger Root, Curious, Delicate, Medicinal and Spicy
Marty Martindale

Ginger root is frequently sautéed along with other aromatics such as onion andGinger Root 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.

Ginger is native to southeastern Asia and highly prized throughout their cultures. Once imported by the Romans, its popularity spread across Europe. Spanish explorers brought ginger to the West Indies, Central and South America.

Over the years, ginger root has been grown mostly in Australia, Jamaica, Africa, India, the Pacific and China.

Ginger has been touted as a highly popular health remedy, and it is to a certain extent. However, it is not good for those with gallstones or taking such medications as Waferin.

In your produce department, choose firm, smooth, evenly-colored, pale beige “hands”of ginger root. It is permissible to break off a piece for the size you want. If you choose to peel ginger root, use a small paring knife or the side of a teaspoon. Store unused portion in plastic and refrigerate for two weeks or freeze.

If you want a subtle ginger taste, add it to your recipe at the start. If you wish a more pungent ginger taste, add it near the end of cooking.

  • Lemonade
  • Add to rice dishes
  • Salad dressing of ginger, soy, oil and garlic
  • Sweet potatoes
  • Baked apples
  • With oranges
  • Stir fry
  • Meats and poultry
  • Seafood and fish
  • Curries
  • Marinades
  • Tea
  • Pancakes/waffles
  • Stewed fruit
  • Accents vegetables
  • Ice cream
  • Pies
  • Soups and stews
  • Dipping sauces
  • Glazes
  • Custards
  • Accent or tomatoes
  • Roasted vegetables
  • Pilafs and casserole,1-0,ginger_root,FF.html

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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