Ginger is a very special ingredient that can give that extra touch of flavor to even the most classic recipes.
A little bit like lemon zest, pepper or parsley, ginger adds a spicy, fragrant note that makes all the difference for a simple grilled chicken breast, an herbal tea, salad or fish dish.
You can use it fresh, grated or sliced (or powdered if you prefer the flavor not quite as strong). It is delicious in both sweet and savory recipes or at the end of the meal as a digestif, served in boiling water with a slice of lemon.
For more important facts about using, pairing or even preserving ginger, here are 10 things you probably didn’t know about ginger.
In Arabic medicine, ginger is considered an aphrodisiac, while Indians used to chew it in the past before prayer – to perfume the breath and lift them up to the divine.
Ginger helps to naturally ward off mosquitoes. Simply add some to a glass jar with water, rosemary and lemon.
Ginger helps fight feelings of sea sickness or nausea during pregnancy. It also functions as a very effective anti-inflammatory and analgesic. Especially helpful to fight menstrual pains.
An herbal ginger tea can be sweetened with lots of honey to make an excellent natural remedy for coughs, colds and sore throats.
Try planting ginger root at home in an earthenware jar with regular soil. Water it a little every day, but without letting the water stagnate. The root should start growing sprouts soon after.
Always buy fresh ginger with a smooth skin and a strong fragrance. If it’s wrinkled or soft, it’s already too old.
Ginger can be stored in the freezer. We suggest slicing it before placing it in a freezer bag. Use when needed.
Gingerbread cookies are not just any cookie recipe. The legend behind them, traditionally told to children in England, features quite the adventure. It seems that the tale was invented by Queen Elizabeth herself.
Add a little piece of ginger to a regular sauté for added flavor and nutrients.
Keep the ginger in the refrigerator wrapped in baking parchment or plastic wrap. Replace covering every two days to retain moisture.
Now for that recipe we were talking about: This idea for ginger chips is perfect for an aperitif – to accompany a cold glass of white wine, perhaps. (That’s up to you.)
Ginger chips
For this recipe, you’ll need a smooth (and not too wrinkly) root. Wash it very well and dry it. Using a mandolin slicer, slice the ginger very thin and then fry the slices in plenty of boiling hot seed oil.
Serve these chips like regular chips – perhaps with a vegan mayonnaise made from soy milk, seed oil and mustard.