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The power of ginger

3 October, 2009

Originally published in the Journal de Montréal on October 3, 2009.

Ginger is a perennial tropical plant that has been used for the last 5,000 years in traditional medicine as well as a main ingredient in several Asian cuisines. It’s the rhizome (underground stem) part of the ginger plant that we eat, either fresh or dried.

Fresh ginger – usually grated or finely chopped – is added to dishes to intensify their flavour. Dried or ground ginger is used in pastries, candies and puddings. In fact, when gingerbread was invented in 16th Century Europe, the ginger was added to the bread to help hide the often rancid taste of the flour!

Today, we have discovered that ginger contains antioxidants, which are increased when added with onions and garlic. Therefore, don’t hesitate to add ginger to your sautées, curries, oriental soups and fish dishes, like I am suggesting this week.

To store ginger, here is my trick: I keep it in the freezer, wrapped in a sheet of plastic. Just take it out when you need it and grate it while still frozen. Put it back in the freezer as soon as you are done to avoid it going soft.

This week’s recipes:

See all of our recipes that use ginger

Stir-Fry Shrimp with Vegetables

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Author

Cinzia Cuneo

Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!

Cinzia Cuneo

Latest posts by Cinzia Cuneo (see all)

2 Responses to “The power of ginger”

July 12, 2010 at 10:34 am, Andrea said:

Hi SOS Cuisine, just to let you know that I did try your trick on ginger in the freezer and it works perfectly. No more waste and lots of taste. A big THANK-YOU.

Cinzia Cuneo

July 12, 2010 at 10:36 am, Cinzia said:

Thanks to you Andrea. Please let all your friends know about SOSCuisine.

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