SOME LIKE IT HOT!

Healthy Food Guide (Australia) - - CONTENTS -

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.

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