You can easily find a basket of ginger in every Indian kitchen. It shows how important these elements are in Indian cooking. Ginger is loved for its taste and health advantages. This may enhance the flavour of many excellent dishes. Soups, curries, and stir-fries benefit from its distinctive flavour profile and depth of flavour that cannot be replicated with other spices because of their robust, spicy overtones.
Ginger is well known for its therapeutic qualities and culinary usage. It's a favourite in Indian homes since it's simple to add to a variety of dishes and drinks. Ginger is one of those highly versatile ingredients that can be used fresh, powdered, or crystallised to improve the flavour and nutritional content of food. To get the most out of this amazing spice, here are nine cooking essentials for ginger.
1. Add Ginger At The End Of Cooking
To keep ginger's robust flavour, add it towards the end of cooking. Ginger contains gingerol, a compound that gives it a spicy kick. When exposed to heat for too long, gingerol converts into zingerone, which is sweeter and less pungent. By adding ginger at the end, you preserve its bold, spicy notes, making your dishes more vibrant and flavourful.
2. Use A Spoon To Peel Ginger
Peeling ginger with a spoon is the most efficient method. Ginger's knobby texture makes it difficult to peel with a knife or peeler. Using the edge of a spoon, scrape off the skin without losing too much of the flesh. This method is safe and ensures you retain most of the ginger root for cooking.
3. Store Ginger On The Counter
Remember ginger thrives in a cool, dark environment, making the kitchen counter a perfect spot. If you notice the ends hardening, simply slice off the tough part before use. This method helps keep ginger fresh and ready for use over several days.
4. Freeze Unused Ginger
For long-term storage, freeze ginger. This method is ideal for those who use ginger sparingly. Place the whole root in an airtight freezer bag. Frozen ginger is easier to peel and grate. It also retains its flavour better, lasting up to six months without significant loss of potency.
5. Check For Spoilage
Before using ginger, check for spoilage. Fresh ginger should be firm and yellow inside with a papery outer skin. Soft, wrinkled, or mouldy ginger should be discarded. Conduct a smell test—fresh ginger has a pungent aroma, while spoiled ginger smells bland. This ensures you're using the best quality ginger in your recipes.
6. Use A Microplane Grater
A microplane grater is excellent for fine-grating ginger. This tool is easier to use and clean compared to box graters. It also produces a finer, more consistent grate. Freeze the ginger briefly if it's too soft, then grate the firmest parts for the best results. This method enhances the texture and distribution of ginger in your dishes.
7. Understand Ginger’s Colour
Don't be alarmed if your ginger has a blue hue. Cold storage can cause anthocyanin pigments in ginger to turn blue-grey. This doesn't mean it's spoiled. Blue ginger might be slightly less spicy but is still safe to use. Always check for other spoilage signs to be sure.
8. Use Powdered Ginger
Powdered ginger is more potent than fresh ginger. It is ideal for baking and recipes where a fine, concentrated flavour is needed. Use one part powdered ginger to substitute four parts fresh ginger. This ratio ensures your dishes maintain the intended flavour without overpowering other ingredients.
9. Make Ginger Tea With Peel
Ginger tea is a simple way to enjoy its benefits. You can leave the peel on, as it's safe to consume and adds fibre. Clean the peel thoroughly before use to avoid any contaminants. Grate the ginger with the peel into boiling water for a nutritious and flavorful tea. This method also works for adding ginger to curries and stir-fries.