Lemony, pungent, slightly sweet and spicy is how many people describe ginger. Over the past few years, I have grown to love this flavorful and aromatic spice. Although it’s often found in Asian recipes, over the past decade it has worked its way into various cuisines and cultures.
Ginger can be found in four different forms: fresh root, powdered, pickled and candied. Recently harvested ginger should have a mildly sweet and spicy, fresh fragrance. A pleasant surprise to the taste buds, ginger marries perfectly with fruit, such as mango; cheese, such as pepper jack; and sweets, like chocolate brownies. In many recipes it naturally enhances fish, poultry, meats, soups, dips, sauces, breads and drinks.
Like other herbs, ginger is known for its aphrodisiac powers and plentiful supply of antioxidants. It also contains potassium and small amounts of magnesium and phosphorous. It is used to reduce appetites and fevers, improve digestion and as a diuretic. Herbalists use ginger to treat cough and colds, arthritis, joint pain, toothaches, menstrual cramps, motion sickness, nausea and colitis.
Before using, wash ginger under cold water. Do not substitute dried or powdered for fresh ginger. Ginger can be stored at room temperature for up to one week. If it is lightly wrapped in paper towels with air circulating, it can be refrigerated for up to three weeks.
Impress your special Valentines; prepare this Ginger Grilled Cheese Sandwich. It is the perfect comfort food that will make them feel loved. https://pronutritionconsulting.com/recipes/ginger-grilled-cheese
