Ginger Pickle - Introduction
Ginger Pickle
Ginger originated in southern parts of China
before it was traded throughout Asia, India, Africa, the Middle East, and the
Caribbean. This is why you’ll typically find recipes using ginger in these
spice loving cuisines.
The ginger we all eat doesn’t come from the
root of the plant, but actually the rhizome, which is part of the stem that
grows horizontally underground. Ginger is sometimes called ‘ginger root’ only
because it grows underground, but roots actually grow vertically. This is why
ginger sometimes looks like it was just uprooted from the dirt.
Ginger roots have thin or thick skins,
depending on their level of maturity when they were harvested. You should check
these out when you buy your ginger to make sure they look healthy and
mold-free, and peel the skin off before you use it.
Young ginger roots are very juicy, yet mild.
You can enjoy young ginger pickled (like when you eat sushi) or steep it in tea
to make ginger tea.
However, mature ginger roots are fibrous and
dry; they make excellent candidates for fresh grated ginger, used as a spice to
zest your best dishes and stir-frys. When the grated ginger is powder dry, you
can use it in recipes like gingerbread cookies.
So now that you know what ginger is, how about
we get right into what makes it a superfood?
The most widely known fact about ginger is
that it’s a great natural remedy to combat nausea.