Wow, I just got home from the grocery store and there’s all sorts of autumn goodness everywhere. Pumpkins, cool weather squashes, gourds, you name it. I can’t wait to get int the kitchen and bake some gingerbread or molasses cookies! But before I do, I’d like to share with you a little bit about……..ginger!
Is ginger one of your go-to spices or is it just one that sits in the back of your cabinet? I have to admit that it is one that I consider a staple but is not one that I use regularly. Ginger can be used fresh, dried, candied, or powdered. It has a pungent, peppery flavor and if you use it fresh, it also has some lemony undertones.
You’ve probably used ginger when making gingerbread and ginger snaps. Ginger is what gives ginger ale is snappy flavor and is also used in curries and Asian dishes. You can also make ginger tea (just put 1/4-1/2 tsp ground ginger in a cup of hot water) that can help ease an upset stomach along with aiding in digestion.
Spices that combine well with ginger include: anise, allspice, basil, chives, cilantro, cinnamon, cloves, coriander, cumin, fennel, garlic, nutmeg, pepper, turmeric, and vanilla. Ginger also goes well with the following foods: asparagus, bananas, beef, carrots, chocolate, citrus fruits, coconut, cranberries, dates, figs, fish, nuts, onions, peaches, pears, peppers, poultry, pumpkin, raisins, root vegetables, seafood, sugar, tea, veal and yams.
Fresh ginger can be store in your refrigerator for up to 2 weeks and dried ginger can be stored in an air tight container for up to 1 year.