...spice up with ginger

By Enid Donaldson-Mignotte, Contributor

GINGER, ONE of the world's most versatile spices, much used in the Orient, was introduced to the Caribbean from the Far East in 1527 by the Spaniards.

Used in medicine and for cooking, the unscraped rootstock is known as black ginger. The scraped and peeled root stock is known as white ginger. Versatile, it can be used fresh, dried, powdered, preserved in syrup, or crystallised.

One frequently asked question is whether powdered ginger can be substituted for fresh ginger.

Powdered ginger has its uses in cakes and biscuits but noted Chef Alastair Little, writing in the British Daily Mail some years ago, said the powdered stuff was more akin to snuff than to the real thing. Some chefs, if there is no fresh ginger on hand, actually prefer to prepare something else, rather than using powdered ginger as a substitute.

Fresh ginger is a joyous rhizome that delivers pungency, heat and freshness in one, and is therefore worthy of celebration.

Peeled and cut into the finest julienne, it makes a remarkable garnish. Unpeeled it gives a delectable spicy taste to stocks and is an essential ingredient in the poaching broths that characterise a lot of Far Eastern one-pot cooking.

STORING GINGER

So far as longevity is concerned, some suggest keeping it covered in dry sand in a plastic box but not touching other pieces of root. This misshapen root can also be stored in a freezer wrapped in freezer paper. Peeled and sliced ginger root covered with dry sherry in covered jars in the refrigerator can keep for several months.

One chef has found that dried root ginger when well soaked before hand has almost the same flavour as fresh ginger.

SUCCESS TIP

If you peel the root ginger and store in the freezer to make ginger beer be on the alert when thawing it for use. Ginger thaws very quickly as soon as its taken from the freezer.

Ginger Beer

2 ozs root ginger, grated
or blended
2 1/2 lbs. granulated sugar
1 oz/. cream of tartar
juice of 8 limes
10 qts. boiling water

METHOD

1. Mix all ingredients together.

2. Cover and leave for a day or two.

Yields 24 servings

Lime Syrup

1/2 cup lime juice
1 cup sugar
1 Tbsp. grated lime rind

METHOD

1. Combine lime juice, sugar and rind in a saucepan.

2. Stir over low heat until sugar is dissolved.

3. Cook for 5 minutes.

Yields 8 ozs syrup

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