Not so long ago the answer to the question ‘Name something you’d find ginger in’ would be: ‘Ginger beer and… err… biscuits?’ These days, it’s popping up all over the place.
It’s one of the few spices that can be used in both sweet and savoury food. As well as the tongue tingling taste it brings to food, ginger has a few handy health benefits. It’s meant to be great for colds, digestion and even upset stomachs. Also loads of mums-to-be swear by it for morning sickness.
Of course, no super spice is complete until it’s had the Tefal guide treatment. Read on for everything you need to know.
How should you buy it?
First off there’s fresh ginger, an odd-looking knobbly root that’s tricky to peel. It comes in all shapes and sizes. When a recipe calls for a 3 cm piece of the stuff you’d be forgiven for feeling a mild sense of panic when trying to decide which bit best fits the description. But don’t worry, the more you use it the more you get used to how much is too much or not enough.
Ginger paste is a nifty invention for those who want to save time and effort in the peeling and chopping department. It’ll keep for about 4 weeks in the fridge, ready to squeeze into whatever you’re cooking up. Finally there’s powdered ginger, great for baking but it doesn’t give quite the same zingy flavour as the fresh stuff.
Drink it down
Adding fresh ginger to water makes a refreshing drink, perfect for sipping on the go. It’s as simple as grating a small chunk of peeled ginger into a glass of water. If you want more than just a ginger flavour this recipe from Jamie Oliver looks the business for a summer BBQ.
While we’re on the subject of drinks, freshly made ginger tea is a soothing brew to enjoy after eating to help with digestion. Handy if, like us, you can’t resist helping two…and helping ‘I really shouldn’t’ and helping ‘oh, sod it!’ Yes, it is pretty much hot ginger water but this recipe from the Spruce Eats includes honey for sweetness as well as the option of adding lime.
Stir it up
Ginger is a staple ingredient in Asian cooking, so if you like whipping up Thai food at home you’ll be very familiar with where to find it in the veg aisle. Add to stir-fries and marinades to up the flavour game, you’ll be glad you did.
Spice up soups
Great in bakes
If the mood is Bake-off you can go bananas with the ginger *bad pun alert* with our favourite Spiced Pineapple and Banana Cake – we made it in the Tefal Cake Factory and get the entire office ground to halt in cake appreciation.
We couldn’t end without including the classic gingernut biscuit. It’s how many of us first came to know and love ginger so, in honour of that most dunkable of teatime treats, here’s a recipe for you to try at home.