Ginger is an Asian perennial herb with a well-developed rhizome. It is this rhizome that is widely used as a spice in many cuisines of the world. What is it like, what is similar in taste and aroma, we will tell further.
Ginger: spicy spice
Rhizome is a modified underground escape. According to the description, it looks like the root of a plant, so they are often confused (although both names are used). Rhizome is used fresh or processed.
Did you know? Known as a seasoning for sushi and rolls, pickled young ginger (gary) owes its pink color to the red perilla (herbaceous plant). The natural color of the pickled root — yellow gray.
Key chemical characteristics
Spice has a rather specific taste and aroma. This is due to the essential oil contained in the plant (1.5–3%), which includes:
- α and β cyngiberenes;
- camphene;
- cineol;
- bisabolene;
- borneol;
- citral;
- linalool.
These components are responsible for the aroma of rhizomes. A burning, pungent taste is obtained due to gingerol.
In addition, the plant contains the following beneficial substances:
- Vitamin C - 5 mg;
- Vitamin E - 0.3 mg;
- vitamin K - 0.1 mg;
- Vitamin B3 - 0.2 mg;
- Vitamin B6 - 0.2 mg;
- Vitamin B9 - 11 mg;
- Vitamin B5 - 0.2 mg;
- omega 3 acids - 34 mg;
- omega 6 - 120 mg;
- calcium - 16 mg;
- iron - 0.6 mg;
- magnesium - 43 mg;
- phosphorus - 34 mg;
- potassium - 415 mg;
- sodium - 13 mg;
- zinc - 0.3 mg;
- copper - 0.2 mg;
- magnesium - 0.2 mg;
- villages - 0.7 mcg.
Taste qualities
Ginger tastes very pronounced bitterness, burning. It contains notes of black pepper, lemon zest, dried thyme. This taste is difficult to compare with any other, as it is too multifaceted and each catches it in its own way.
Important! It is worth noting that ginger enhances the taste of black pepper, giving it an unusual freshness.
Fragrance: what it looks like
Fresh ginger has a pleasant, somewhat citrus-like aroma with notes of grated sage leaves. The smell is light, fresh, not sharp, pleasant and lasts a long time thanks to a large amount of essential oils.
Fresh root and dry powder: the main differences
Fresh ginger root is very different in taste and aroma from ground powder. These differences are so obvious that it is difficult to confuse the two types of root. In the drying process, the sharpness of taste and sharpness of the aroma are greatly enhanced.
Pickled ginger: what determines the intensity of taste
Before marinating ginger root, it is cut into thin slices and soaked in water for several hours. So remove the extra bitterness and burning spice. If this were not done, then the spice could not be put in the mouth for more than 1-2 pieces. Soaking time and is responsible for the intensity of the taste. Marinade from vinegar, salt, sugar and food coloring gives a special taste to pickled ginger.
Did you know? Ginger is one of the first plants brought to America.
How to add to tea and other drinks
You can make ginger-based tea or add root pieces to regular tea and other drinks. Tea from fresh ginger root is prepared in a teapot or thermos. The raw materials are crushed, put into the tank, filled with water and infused for at least 5 minutes. If there is no fresh root at hand, then powder can be used. It needs half as much as fresh. The quality of the drink will not change. His taste will be the same and he will smell the same, but turbidity will appear.
If you are making a drink with ginger, then:
- Boil medicinal ginger tea (against colds) for 10 minutes in an open container.
- When using the powder, boil the drink over low heat for 20–25 minutes.
- Rhizome does not have to be peeled. It is enough to wash it thoroughly and rub the skin with a sponge or brush.
- 3-5 grams of spice are enough for one cup of drink. The case does not work here, the more the better.
- Better give preference to a fresh root, rather than ground. First of all, his aroma is richer and richer, the taste is more pleasant, besides this, some other plant is often slipped under the ground root.
Important! The longer any ginger drink is infused, the richer its flavor and less spiciness.
Cooking use
The versatility of taste and rich aroma make it possible to use spice in any form in the preparation of various dishes, from the first to desserts and drinks. Spice goes well with spices, cloves and cinnamon. If it is added to the vegetable salad, chopped finely, then the dish will acquire lemon freshness.
Juice from the root is added to salad dressings, marinades for meat and fish dishes in European cuisine. In Asian countries, jam is prepared from the plant by simply sugaring the rhizome, or adding orange zest to it. In India, there are 4 varieties of ginger flour, characterized by the percentage of the ground root of a tropical plant in it.
The taste of ginger allows you to cook sweets with it: candies, cookies, muffins, biscuits, puddings. Excellent compotes, beer and liquors prepared with the addition of spices are excellent. Ginger is an original unique spice with a multifaceted taste. She is one of the few that goes well with both savory, spicy dishes and sweets.
