Ginger is the root of the plant Zingiber officinale, a member of the same family that includes turmeric, and cardamom.  It has been an important herbal medicine for thousands of years, tracing its roots nearly to time immemorial, back to early Asian, Indian, and Arabic herbal traditions, being used to treat upset stomach, nausea, and to aid in digestion from its earliest discovery.  It is only recently that many other health benefits have been discovered, including, but not limited to, nausea caused by chemotherapy, by pregnancy, by motion sickness, and by surgery.  It can be used as a natural remedy to cold and flu—to help relieve persistent cough and sore throat pertinent to the common cold, and has been found effective in managing glucose levels, which in turn may help to impact weight gain or loss.  Additionally, ginger can help reduce pain and inflammation and soothe heartburn.

With all these health benefits and more, it is easy to see where ginger has gained societal favor.  But then one can take a sidebar over to the culinary sector, in order to see the other side of ginger—the tangy, peppery freshness with the sweet hint of lemon, the light taste of spiciness and warmth, of musty/earthy flavor, and the pungent, sharp aroma.  And ginger doesn’t discriminate—it appeals to every cuisine and every type of specialty food; it crosses cultures and culinary boundaries; it’s no longer just for Asian cooking.  And at the end of the day, ginger has few limitations.  Ginger works with almost every ingredient, and “draws a connection with other flavors such as tarragon, anise and rosemary,” executive chef Floyd Cardoz remarks.  He uses ginger, garlic and shallots in practically every dish he creates.  It has a natural affinity to meats, poultry, and fish, and there aren’t many (if any) fruits or vegetables that fresh ginger won’t pair well with.

Even beverages draw from the unique flavor of ginger, relying on its spice and aroma to flavor everything from teas to sodas to cocktails.  The Moscow Mule, a sweet/spicy concoction of ginger beer, vodka, and lime juice is making its way through the social scene, in bars and restaurants alike.  The already-trendy mojito can be taken from great to fabulous with the addition of ginger—simply muddle the freshly grated root with the mint leaves.

Ginger continues to trend as one of the world’s most important spices, and American consumption is ever on the rise.  If you want to try it out for yourself, keep these tips in mind:  when purchasing, avoid ginger that looks wrinkled; fresh ginger has a thin, nearly translucent skin with a firm texture and a spicy fragrance.  Peel your ginger before using it, and opt to add at least some (if not all) toward the end of preparing your recipe.  Ginger can be added raw or cooked, and works well for marinades, to make tea, and is an especially tasty accompaniment to apple dishes.  Fresh ginger will keep for around two weeks in the refrigerator, and ground ginger should be good for up to about six months when stored in an airtight container.

Read on for some creative recipes using fresh ginger.

Ginger Mint Mojito

2 limes, cut into quarters

¾ cup light rum

10-12 mint sprigs

¼ cup white sugar

2-3 tablespoons freshly minced ginger

2 cups soda water

Squeeze the limes into a bowl, then drop in the remaining solids.  Muddle with the rum, mint, sugar, and ginger.  Let sit a while to allow the flavors to meld, then fill four glasses with ice.  Pour the mixture over ice then top with soda water.  Enjoy!

Carrot Ginger Soup

Creamy Carrot Ginger Soup

3 tablespoons butter

6 large carrots, peeled and sliced

2 onions, chopped

1-2 teaspoons freshly minced ginger

4 cups chicken or vegetable stock

Orange zest

Sautee carrots and onion in butter until the onions soften.  Season with salt and pepper to taste.  Add the broth and simmer until carrots soften.  Use an immersion blender to puree until smooth.  Garnish with freshly chopped herbs and sour cream.  Serves four.

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Ingredients

2 cups dried, split peas
1 ½ pounds ham hock or shank
3 carrots, sliced
3 celery stocks, sliced
3 red potatoes, diced
1 onion, diced
2 quarts cold water

Rinse and sort peas. Add all ingredients to a stock pot and simmer ½-1 hours. Remove ham from bone and add to soup. Season with salt and pepper to taste. Serve and enjoy!

*note: This soup can also be enjoyed from the crockpot. Add ingredients and simmer on low about 6 hours.

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