Tuesday, April 15, 2014
My chosen spice is ---GINGER--- in all its forms, fresh root, powdered, crystallised, preserved – I love it! Most people will be familiar with it in biscuits (cookies) and gingerbread cake but I like it in savoury dishes as well. I like ginger marmalade, ginger tea, ginger ale, ginger wine, ginger in pumpkin soup, ginger in rice based dishes, ginger sprinkled on vegetables. Put ginger in it and I will eat it. I don’t usually have a sweet tooth but present me with some dark chocolate ginger and there’s no holding me back!
The first link is a general article on the spice. Although I’ve loved it all my life I learned something new! I didn’t know it was related to turmeric and cardamom and would never have guessed from the taste of the three different spices.
Ginger has lots of therapeutic uses, particularly in combating nausea. This is a recent article (2013) about tests of its therapeutic effects.
For years I used to peel the root with a potato peeler but there is a much easier way. This article demonstrates that and other ways to prepare it.
This link has general information, recipes, matches with food and how to substitute fresh and ground forms.
MY RECIPE Bonus points:
Preserving Pears with Ginger and no sugar
(works with apples as well)
Peel and cook pears in water to which you have added lemon/lime juice and some minced ginger. I use minced ginger I buy in a jar from the supermarket but you could do your own. Quantities to taste.
Sterilise jars. Add fruit to heated jars, fill to overflowing with lemon, water, ginger mix and seal.
Left over liquid is lovely as juice or tea.
After only a few days the fruit has thickened the juice without sugar and the ginger adds a piquant taste.
PS. Some of the mints in our garden:
and nasturtiums which we eat as salad greens occasionally.