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Ginger

Zingiber officinale

Origin: Oceanic Southeast Asia

Flavour: Sweet and spicy, peppery, zesty, citrusy.

Uses: Tea, baked goods, cookies, candy, cakes, beverages.

Dishes: Ginger and lemon chicken, sesame and ginger beef, tofu and ginger and veggie stir–fry, pork shogayaki (Japanese ginger pork), ginger molasses cookies, pfeffernüsse (German spice cookies), pierniczki (Polish gingerbread cookies), pepparkakor (Swedish ginger snaps), ginger cake, Jamaican ginger cake, Indian ginger chicken, Indian chutney, mango and ginger sorbet, lekach (honey cake), ginger and pear hamantaschen, braised lamb shanks with dried apricots and ginger, chicken tagine.

The refreshing flavours of Ginger will add hints of spiciness and sweetness to your recipes. I especially like this product for Organic Ground Ginger Root when the fresh variety is unavailable. It also provides a distinct zesty flavour to your dishes that the fresh version does not. It is a multi–purpose ingredient that should be a staple in your pantry.

Compliments: Allspice, cinnamon, clove, chives, cardamom, chilies, cumin, fennel, mustard, nutmeg, turmeric, mace, mint, peppercorn, coriander, vanilla, anise.

Substitutes for Ginger: Nutmeg, mace, allspice, cinnamon, cardamom.