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| Ginger plant with rhizome |
Many people like raw ginger, and this is the form most popular in South East Asia: Fresh ginger is grated or finely chopped, optionally soaked in water for several hours, and then added to the dish not long before serving. This kind of usage will result in a fresh, spicy and pungent taste.
If fresh ginger is cooked, it will increase in pungency but decrease in freshness. Thais add grated ginger together with many other ingredients (in the form of curry pastes) to their creamy coconut milk curries. Indonesians frequently use spice pastes based on fresh chiles and ginger to rub meat before grilling or baking (see lemon grass for a general discussion and lesser galangale for an example). Ginger tea, prepared by cooking slices of fresh ginger for a few minutes, is a spicy and healthy drink enjoyed in hot tropic climates (Indonesia), but also in the chill Himalayas (Sikkim).
Totally different is the flavour of fried ginger (preferred in India and Sri Lanka): If chopped ginger is fried (typically, together with garlic or onion), the hot and spicy taste gives way to a mild, rich flavour (see ajwain). Especially Northern Indian recipes make much use of this technique as the basis for delicious sauces to vegetable or meat dishes.
In Chinese cookery, fresh ginger is both used boiled and fried. Food that needs a long simmering time is often flavoured with slices of ginger, because the slices release their flavour quite slowly (see orange for an example and see also cassia on Chinese master sauces). On the other hand, there are the so-called stir-fries (Chinese chao or chow [炒]), which means that the food is cooked rapidly in very hot oil, with constant stirring; such recipes usually require finely cut or even grated ginger.
A great and well-known recipe of the latter kind is gong bao,
also spelled kung pao [宫保]:
Meat pieces (typically, chicken) previously marinated in soy sauce and rice
wine are stir-fried in chile-flavoured oil together
with a good amount of ginger and some garlic; the
dish acquires a distinct character by addition of peanuts. With its liberal
usage of chiles and fresh ginger, gong bao very well
illustrates the cuisine of Sichuan, China's most spicy
cooking style; see chile for another example.
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| Young ginger plant |
Ginger has its place even in the cuisine of Japan, where it is used in small quantities only; for example, chicken is flavoured by rubbing it with juice obtained from squeezing fresh ginger rhizome. Pickled ginger (beni shōga [紅生姜, べにしょうが]), which owes its reddish-pink colour to perilla leaves, is prepared from very young ginger rhizomes; is often served with sushi (see wasabi).
Ginger, being today grown as a cash crop in both Africa and Latin America, has entered many local cuisines. Some recipes for Jamaican jerk paste (see allspice) use ginger, which is not surprising since Jamaica's ginger is of extraordinary quality.
Ginger ale is a soft drink that enjoys considerable popularity in the USA. Like root beer (see sassafras), it is not a fermented beer, but simply sugar, plant extract and carbonated water. However, during the last centuries of the Middle Ages and the Renaissance, ginger has also been used to flavour true beer, i.e., the alcoholic beverage obtained by fermenting malt; see also gale.
Dried ginger, on the other side, is rather different in taste and cannot substitute the fresh one. Dried ginger is an optional component of curry powders (see curry leaves) and even of the Chinese five spice powder (see star anise); furthermore, it appears in berbere, a spice mixture from Ethiopia (see long pepper). See greater galangale for an Indonesian recipe using dried ginger.
Dried ginger is not much used in regions where fresh ginger is traditionally
available. The taste is more aromatic than pungent and has found some
applications in Europe, especially for spicy crackers; it furthermore enhances
the taste of tasty gravies and soups. Ginger has, however, a little bit come
out of use and is seldom called for in newer cook books, but it has been
retained in the French spice mixture quatre épices,
which goes back to baroque cooking styles; see nutmeg for the other ingredients of this very aromatic
mixture.
