Ginger is one of the most widespread culinary spices. Originating in Asia, it spread to India, the Middle East, Africa and the Caribbean. Nearly every major cuisine uses ginger in some form, although it features particularly in Asian cooking. In the U.S., ginger is predominately used in sweet cooking (gingersnaps, gingerbread), but it pairs beautifully with garlic and is being used more for savory sauces and marinades. Fresh and dried ginger have noticeably different flavors, and are often used together in the same dish for a layered flavor.

Crystallized or Candied ginger is eaten by itself (it's very addictive) both for flavor and as a cure for motion sickness and nausea, or used to add a delightful kick of flavor to stirfries, chicken salad, and baked goods.

Ginger Variations

Copyright © 2010 The Spice House
Web site powered by Table XI