Herbs and Spices Untitled Document

Ginger

Ingefära

Plant Description

Aromatic Root: Ginger (Zingiber officinale) is a perennial plant in the family Zingiberaceae - its rhizome is commonly used as a cooking spice throughout the world.

Season:
Available all year round fresh in Asian markets and most supermarkets.

Uses in Cooking:

Powdered ginger is traditionally used in gingerbread and ginger snaps and other baked goods in western cooking. It is an essential holiday ingredient in European cooking. It is an essential ingredient in Asian cookery where fresh ginger root is used and powdered ginger is almost never used for cooking. It is also used a great deal in Indian cooking in both fresh and powdered forms.

Possible Substitutes:

Cardamom
Coriander

How it comes:

Spice Mixes

Ginger is available as whole roots or cracked roots, dried and ground, dried and prepared for tea, crystallized in sugar or crystallized in syrup. It is also available pickled sliced or whole in vinegar.

Curry Powders
Advieh/Bāhrāt

Other Uses:

There are many uses outside of the kitchen for ginger but not being a botanist or a pharmacist myself I don't think that I want to pursue them here.