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This culinary spice dates back close to 4500 years ago where it was used in southeastern Asia, China, and India. The Romans brought it from China about 2000 years ago; it then spread throughout Europe.
Today ginger is produced in India, China, Nigeria, Indonesia, the Philippines, and Thailand. In the United States, main producers include California, Hawaii and Florida.
Ginger has a spicy, earthy flavor that compliments nutmeg or cinnamon.
One teaspoon of ground ginger has 6 calories and 23% of your daily recommended dose of manganese. It also has a bit of vitamins E and B6, iron, magnesium, potassium, zinc and selenium. It’s also packed with antioxidants like gingerols, shogaols and zingerones.
What To Do With Ginger
Spice up carrots, sweet potatoes, or fruit salad with a sprinkle or add to cake, muffin or cookie batter. You can also substitute ¼ teaspoon of ground ginger for 1 teaspoon of freshly grated ginger in most savory or sweet recipes.
Store ground ginger in a cool, dry place for up to 2 years. It should maintain a strong, potent scent.
Recipes to try:
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here! Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Network Magazine) Basil and garlic elicit their savory side, but these little tomatoes, tossed in buttermilk-sour creamRead more