SOME LIKE IT HOT!
From livening up your Asian stir-fry to adding zest to stewed fruit, fresh ginger is a flavour ninja
From livening up your Asian stir-fry or homemade curry paste to adding zest to stewed fruit, fresh ginger is a flavour ninja.
You can buy it year-round in Australia, but if a pungent flavour kick is what you’re after, then buy late-harvest ginger, available from June until August.
Mature ginger is larger in size and revered for its ‘hotter’ flavour. Choose a piece that is clean, golden in colour and firm, and remember: a little goes a long way!
You’ll need to remove the golden skin, as it’s tougher than on young ginger. Peeling loses some of the valuable flesh, so scrape the skin off with the back of a teaspoon. But don’t bin it! Throw skin into homemade chicken broth or Asian soups, or use it to make a warming cup of tea.