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Ginger info Free Tips and Information

Ginger info Free and tips will help you in your cooking and food preparation.These are very useful and quite interesting information that you learn once and then apply at any time you need it.


ginger info

Ginger is an ancient herb whose botanical name has its root in its Sanskrit name singabera. Ginger has been used as a medicine in India from the Vedic period and is called mahaaushadhi which means the great medicine. It is believed to have originated in India and was introduced to China over 3000 years ago. It reached ancient Greece and Rome via the Red Sea and by the 10th century was flourishing in England. Its growth spread quickly to several countries around the world.

how it grows
Ginger is the underground stem or rhizome of a herbaceous plant with long thin stalks and leaves. The plant grows to a height of 1m and bears small yellow and purple flowers. The rhizomes are dug up while still tender if they are to be used fresh. They are harvested when they are more fibrous and mature if they are to be dried. Dried rhizomes are known as hands orraces. India is the largest producer and exporter of ginger.

appearance and taste
Fresh ginger is bulbous tan or pale beige in colour and firm. It has a cream or yellow intenor which is fibrous but easy to slice. The skin is very thin and shiny and is quite easy to peel off. Ginger has a warm fresh aroma with a hint of turmerlc. It tastes hot and increases the fieriness of any food it is added to.

buying and storing
Buy rhizomes that are firm and plump. Avoid those with wrinkled skin holes or mildew. A knob should snap off easily if the ginger is fresh. Store in the refrigerator for up to 2 weeks. The dried powder can be stored in an airtight container for about 6 months.

medicinal and other uses
Ancient indian and Chinese herbalists prescribed ginger for many ailments especially flatulence gout and even paralysis. An infusion of ginger is said to relieve sore throats and head colds. In India a knob of fresh ginger bruised and added to tea is believed to have aphrodisiac qualities. Dry ginger mixed with a little water can be applied locally to cure aches and pains. Ginger oil is often used to flavour beers wines and cordials. It is also used to flavour essences and make perfumes. Dry ginger powder is sprinkled on top of milk before boiling to prevent it from curdling in the tropical climate of India. A mixture of dry ginger and sugar flavoured with cardamom is given to devotees at several indian temples as prasad or blessed food.

culinary uses
Meat and vegetable curries are hardly ever made without ginger; it is ground into a paste chopped or grated and used to flavour the oil before adding the main ingredient. Ginger is sprinkled on top of cooked dishes used in marinades for meat and fish and used as an ingredient in many chutneys and preserves. In most indian coahng ginger and garlic are used together so cooks ohen grind them together to make a storable paste. Ginger goes well with vegetables especially spinach sweetcorn and cauliflower. Try it raw in green salads with a tangy lemon dressing. Always peel or scrape off the delicate brown skin before use.

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thai
thai ginger known as kha is the rhizome of the plant galangal which has a similar taste to ginger. It is sometimes available fresh but more readily as laos a fine ochre coloured powder. Two teaspoons of laos is about the same as a 1cm piece of fresh kha.
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