Ginger root three ways: fresh; dried and ground; and crystalized
On a flavour-to-cost ratio, ginger is one heck of a deal. It’s inexpensive, depending on the form, and just a small amount can add a world of flavour to all sorts of dishes, both savoury and sweet.
Ginger is the tan-coloured, knobby rhizome of a perennial herb officially known as Zingiber officinale. The plant can grow more than a metre tall and when the leaves die, the rhizome, the ginger, is harvested. How the ginger is, or is not, processed determines what form you get.
Fresh ginger
When the rhizomes are harvested and sold as is, you have fresh ginger. When purchasing, look for firm pieces of ginger with fairly smooth skin. If the ginger appears shrivelled or has spongy spots, it’s old or was improperly stored and should be avoided. It will be difficult to peel, cut or grate.
Unpeeled fresh ginger, if placed in a tightly sealed plastic bag, can be kept in your refrigerator crisper for up to three weeks, depending on how fresh it was when purchased. For the freshest ginger taste, though, buy only what you can use in a reasonable length of time.
If, for some reason, you’ve purchased a pile of fresh ginger, it could be placed in a tightly sealed plastic bag and frozen for up to two months.
Another option for longer-term storage is to peel and slice the ginger, place it in a jar, top it with dry sherry or vodka, tightly screw on the lid and place it in the refrigerator, where it will keep for a month or more. If you do store ginger in alcohol or freeze it, keep in mind that both processes will alter its flavour.
Fresh ginger can be used in all sort of recipes; today I’ve mixed it into cranberry sauce and yam stew.
Ground ginger
To make a spice called ground ginger, the rhizome is dried and ground into a powder that has a pleasingly pungent aroma and concentrated ginger taste.
This spice is prone to clumping if improperly stored and exposed to moisture. So keep ground ginger in an airtight container in a cool, dry place and always use a dry measuring spoon when getting some. If properly stored, ground ginger will maintain its lively taste for up to six months.
After that, its flavour will begin to diminish.
Ground ginger can be used in a variety of ways, such as being added to spice blends, stirred into preserves or beaten into cookies. The New Food Lover’s Companion says the flavour of dried, ground ginger is very different from that of its fresh form and is not an appropriate substitute in dishes specifying fresh ginger. I don’t totally agree with that, because when I’m making a stir- fry and am out of fresh ginger, I have sprinkled in some ground ginger and the results were good.
If you do try to substitute ground ginger for fresh, the website of the spice and herb company McCormick (mccormick.com), says a quarter teaspoon of ground ginger equals one teaspoon of grated fresh ginger.
Crystallized ginger
To make this form of ginger, sometimes called candied ginger, the fresh root is peeled, cut into pieces or slices, cooked in syrup and dried. You can make a simple but sweet and spicy holiday confection by dipping and coating pieces, slices or strips of crystallized ginger in melted chocolate and letting it set. Sliced or chopped crystallized ginger can also be used in a variety of other sweet ways, such as cookies, steamed puddings and fruitcake. I’ve also used modest amounts of chopped or sliced crystallized ginger to impart a sweet and spicy taste to savoury dishes, such as soups and curries.
Store crystallized ginger in a tight-sealing jar in a cool, dry place. It will keep for many months.
Cranberry Sauce With Apricots, Ginger and Currants
Cranberry Sauce with Apricots, Ginger and Currants.
Preparation time: 10 minutes, plus soaking time
Cooking time: About 20 minutes
Makes about 2 1/2 cups (625 mL)
10 dried apricots
1/3 cup (75 mL) currants
3 cups (750 mL) fresh or frozen cranberries (about 300 to 350 grams)
1 cup (250 mL) apricot jam
3/4 cup (175 mL) unsweetened apple juice
2 tablespoons (30 mL0 brown sugar
2 teaspoons (10 mL) finely grated fresh ginger
pinches ground cinnamon, nutmeg and ground cloves
Cut each apricot into small cubes. Soak the cubes of apricot and the currants in warm water for 30 minutes, and then drain well. Place the soaked fruit and all remaining ingredients in a medium-sized pot and bring to a gentle simmer over medium heat. Gently simmer, stirring occasionally, for 15 to 20 minutes, or until a fluid sauce forms and the cranberries begin to fall apart. Cool the sauce to room temperature. Transfer the sauce to a tight-sealing container and refrigerate until ready to serve. Can be made a week or two in advance of serving.
Slow-Cooker Yam Stew With Curry, Peas and Ginger
Slow Cooker Yam Stew with Curry, Peas and Ginger.
This tasty vegetarian dish cooks nutritious yams slowly with ginger and curry powder. The peas are added at the last minute, which maintains their vibrant green colour.
Preparation time: 25 minutes
Cooking time: 5 to 6 hours, plus time to heat the peas
Makes 6 to 8 servings
1 14-ounce (398-mL) can coconut milk mixed with 1 tablespoon (15 mL) cornstarch
1 cup (250 mL) chicken or vegetable stock
1 28-ounce (796-mL) can diced tomatoes
1 to 2 tablespoons (15-30 mL) mild or medium curry powder
3 medium yams, peeled, quartered lengthwise and sliced into 1-inch (2.5-cm) pieces
1 medium onion, halved and sliced
2 tablespoons (30 mL) chopped fresh ginger
2 garlic cloves, minced
salt to taste
20 snow or snap peas, blanched and halved widthwise (see Note)
2 to 3 tablespoons (30-45 mL) chopped fresh cilantro or sliced green onions (optional)
Place all ingredients, except peas and cilantro or green onion, in your slow cooker and stir to combine. Cover and cook on the low setting for 5 to 6 hours, or until the yams are tender. When the yams are tender, stir in the peas and heat them through 5 minutes. If desired, sprinkle servings with cilantro or sliced green onion.
Note: To blanch the snow or snap peas, plunge them into boiling water for 1 minute. Drain well, cool in ice-cold water and drain well again.
Double Ginger Cookies With Cocoa and White Chocolate
Double Ginger Snap Cookies with Cocoa and White Chocolate Chips.
Ground and crystallized ginger give these cookies a double dose of this aromatic root.
Preparation time: 20 minutes
Cooking time: 15 to 18 minutes
Makes: About 36 to 40 cookies
1 2/3 cups (400 mL) all-purpose flour
2 tablespoons (30 mL) cocoa powder
3/4 teaspoon (4 mL) baking soda
2 teaspoons (10 mL) ground ginger
1/8 teaspoon (0.5 mL) ground cloves
1/4 cup (50 mL) crystallized ginger, very finely chopped
3/4 cup (175 mL) white chocolate chips
1/3 cup butter, at room temperature
1 cup (250 mL) granulated sugar
1 large egg
1 teaspoon (5 mL) white vinegar
1/4 cup (50 mL) molasses
Preheat the oven to 325 F (160 C). Line 2 large baking sheets with parchment paper.
Sift the flour, cocoa powder, baking soda, ginger and cloves into a bowl.
Mix in the crystallized ginger and white chocolate chips. Place the butter and sugar in the bowl of your stand mixer. Beat until light and well combined. Beat in the egg, vinegar and molasses. Beat in the flour mixture until just combined. Gather the dough in your hands and knead and press into a large ball. Roll dough into 1 1/2-inch (3.5-cm) balls and place on the baking sheets, spacing each cookie 2 to 3 inches (5 to 7.5 cm) apart. Bake the cookies, one sheet at a time, for 15 minutes, if you like more chewy cookies, and 18 minutes, if you like more crispy cookies. Cool to room temperature on a baking rack.