Ginger was known in ancient Rome, but after the fall of this great empire, the spice was forgotten. The famous traveler Marco Polo returned the ginger to Western civilization. The funny root quickly gained its former popularity and was even "adopted" in palace kitchens. By the way, the invention of the famous gingerbread is attributed not to anyone, but to the Queen of England Elizabeth I.
There is no type of dish that ginger does not "match". Soups, snacks, meat and fish, salads, pastries and drinks - there is definitely at least one recipe in which ginger is listed among the ingredients. In order to decide what to do with the spice you have, you need, first of all, to know in what form it is.
Fresh ginger root
There are two types of fresh ginger root - young and old. Young roots are also called green or spring roots. They have a smooth, pale thin skin that can be easily scraped off with a fingernail. It does not require cleaning and has a delicate and mild taste. In our latitudes, such roots are rare and, if they already fell into your hands, then the best thing you can do with them is to add them raw to the salad.
The ripe ginger root has a tough skin that can only be cut off. Distinct fibers inside the root. Nevertheless, a ripe root does not mean unfit - it has a pronounced taste and aroma, it is rubbed or cut to add to hot dishes, drinks, and various sauces. Plain chicken broth, cooked with a slice of ginger, will open up a new palette of flavors for you.
If you cut the ginger root across and see a blue ring inside, don't throw away the spice! You are very lucky, because this is not mold or fungus, but a characteristic characteristic of a special kind of spice - Chinese white ginger. It is considered the most juicy and aromatic.
Store fresh ginger in the refrigerator, unpeeled, wrapped in a paper towel and sealed in a plastic bag. In this form, the root retains its properties for up to three weeks.
Ground ginger
It is a dried ginger root powder widely used in desserts and spice mixes. It is ground ginger that is added to curry and various gingerbreads and gingerbread are baked with it. Its aroma is believed to be different from that of the fresh root. Fresh and ground ginger are not interchangeable in recipes.
Store ground ginger in airtight containers in cool, dark places. The shelf life of such a spice is from one to three years.
Pickled ginger
This delicacy is well known to all fans of Japanese cuisine. Ground ginger is an indispensable addition to sushi, but it is worth knowing that in eastern countries it is also used as a kind of breath freshener.
Marinated ginger, unopened, is stored according to the date printed on the package. Open pickled ginger can keep in the refrigerator for up to three months, provided you leave it submerged in the marinade.
Candied ginger
An exquisite delicacy is candied ginger. It can be eaten just like dried fruit, or it can be added to desserts. Wherever candied fruits are used, you can substitute candied ginger if desired. Candied ginger has the same shelf life as dried ginger, but its shelf life is much shorter - up to three months.
