ginger

origin: Nigeria / India

Hot and fragrant, ginger is an important spice in cuisines around the world. Once dried, the ginger lacks the aromatic citrus notes of fresh ginger but is a useful substitute in many applications.

uses: Use in a dry seasoning for fillets of fish or in a marinade for seafood. Add a pinch of ground ginger to a stir-fry or curry paste

recipe kits: balinese chicken satay, coconut chutney, gingerbread, spiced baked fruits,

try this: rumble in the crumble, i will never drink again, sweet dreams,

Spice Notes

Origin: China

Hot and fragrant, ginger is an important spice in cuisines around the world.
Once dried, the ginger lacks the aromatic citrus notes of fresh ginger
but is a useful substitute in many applications.

Possibly the most versatile of the spices, it can be used for sweet baking or to
give a distinctly asian flavour to the dish.

Whole ginger -

Whole ginger is slightly milder and is best cooked into a stock or for poaching fruits.  
Baked fruit, Master stock – or added to asian stocks.
Milder – needs to be in liquid, poached fruits. Adds a subtle element without too much heat.

Medicinal Properties:
has been used for relieving nausea, aiding digestion for thousands of years,
Also good at fighting colds, Anti congestiant – chest and sinus congestion
In ayuverdic medicine it is known as the ‘universal medicine’
Morning sickness.
Circulation.

GINGER TEA
Mix in dried ginger with lemon and honey to make a warming drink good for digestion, and to fight colds. We use cut ginger for our tea infusions

Uses:

• add a pinch of ground ginger to a stir-fry or noodles

• Sweets - puddings, sponges, apple

• Gingerbread, spiced cakes.

• and mulled wine.