Ginger, the wonder spice
BRIMMING WITH TASTE AND MEDICINAL PROPERTIES, GINGER IS AN INDISPENSIBLE INGREDIENT FOR ANY COOK, SAYS FAREEDA KANGA
The aroma of fresh ginger is something we are all familiar with in Indian kitchens. Used in almost every sabzi, dal and non-vegetarian recipe, what would we do without the staple ginger and its counterpart garlic, I wonder.
ABOUT GINGER Ginger is actually an ancient herb and has been used since Vedic times for a plethora of medicinal purposes. It is known as mahaaushadhi, meaning great
medicine.
Originated in India but transported to China over 3,000 years ago, it even reached ancient Greece and Rome via the Red Sea and by the 10th century, it was flourishing in England. Its botanical name has its roots in its Sanskrit name, Singabera.
IT’S ALL IN THE APPEARANCE
Fresh ginger is bulbous, tan or pale beige and firm. Ginger has a warm, fresh aroma and is easy to slice with a sharp, hot taste.
CURATIVE PROPERTIES AND OTHER USES Ancient physicians used ginger as a carminative and anti-fermenting medicine. Galen, the Greek physician, used ginger as a treatment for paralysis and as an aphrodisiac. In India, it is best known as a cure for colds and sore throats. Dry ginger mixed with water works wonders to relieve stiff joints.
Ginger oil is also used to flavour beer, wine and cordials, whilst the oil is an ingredient in perfume.
“When buying ginger, choose rhizomes (the underground branching stem) that are firm and plump. They should snap off easily if the ginger is fresh. Avoid wrinkled, mildewed pieces with holes. Store in the fridge for up to two weeks. Dried ginger powder can be stored in an airtight
container for about six months. The sun dried version is called
sount in India,” says Sous Chef Lakhbir Singh of Ssafron Restaurant at Shangri la, Bengaluru.
RECIPES – Courtesy Chef Lakhbir Singh, Shangri la Hotel, Bengaluru
When buying ginger, choose rhizomes (the underground branching stem) that are firm and plump. They should snap off easily if the ginger is fresh. Avoid wrinkled, mildewed pieces with holes — SOUS CHEF LAKHBIR SINGH