Food Tips

Tangy ginger

Tangy ginger

Tangy ginger Author: Style At Home

Food Tips

Tangy ginger

4 things you may not know about ginger

  • The ancient Greek tradition of wrapping ginger in bread for an after-dinner digestive aid is the precursor to our modern gingerbread.
  • Ginger is now an ingredient in more than 50 percent of traditional herbal remedies.
  • The ginger plant is a distant cousin of the banana tree, in a family that also includes the cardamom and turmeric plants.
  • The base of the word ginger comes from the Sanskrit words meaning horn and body, referring to the antler shape of the root.

3 ways to try ginger right now

  • In the ultimate favourite, traditional gingerbread for the holidays.
  • Together with cooked pears or figs for an elegant holiday dessert.
  • Mix a little ginger-citrus syrup (like Gingerita) with tequila and Cointreau to make a ginger margarita like those served at Jean-Georges Vongerichten's Spice Market restaurant in New York City. Add ground ginger around the rim of the glass.

2 ways to look for ginger at the market

  • Crystallized or in syrup. Use for a more concentrated flavour in cooked desserts.
  • In bottles of ginger beer or ginger brandy, to give a holiday punch some punch.

1 essential tool for ginger

  • A ginger grater, like Kyocera's ceramic grater, with ridges in the middle and a saucer all around to catch the gratings.

1 tip you can't live without

  • If your recipe doesn't require the juice from fresh grated ginger, reserve it to give a little kick to your next vinaigrette.

1 thing to remember at the grocery store

  • Look for ginger that is hard and heavy, with a thin, smooth, shiny unbroken peel.



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Tangy ginger