100 Vegetables: #52. Ginger

Ginger is so ubiquitous in the kitchen that we don’t often pay attention to it as an ingredient on its own. It especially features in dishes from India, S.E. Asian countries, China and Japan. In our kitchen, it is in every day use, and our main dishes that feature ginger are salads, vegetable dishes, soups, summery drinks, milky chai and infused teas.

You can browse all of our Ginger recipes here. And check out our 100 Vegetable Series.

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Indian Essentials: Freeze Ginger or Make Ginger Paste and Ginger-Garlic Paste for the Winter or Lockdown

The best time to freeze ginger or make Ginger or Ginger-Garlic Paste is Late Summer or Early Autumn. Ginger and garlic are plentiful then, good quality, local and cheap. You can often get young ginger at this time – it is gentler in flavour and delicious.

A good strategy for Autumn is to make a couple of jars of Garlic Paste and Ginger Paste (or Ginger-Garlic Paste),  freeze 1 or 2 kgs of garlic, broken into cloves, to supplement the paste, and freeze some ginger root. Adjust the amounts to suit your family’s consumption of garlic and garlic.

You can also see how to make Coriander Paste. And Chilli Paste. Also how to Freeze Tomatoes for Winter. Explore other ways to preserve goodies for Winter.

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Quick Mango and Ginger Achar | Green Mango and Ginger Pickle

Pickles are an essential part of Indian life, and such is the love for them that people wax lyrical about the tastes and variety. And this subsection of the Indian cuisine is worthy of the praise. There is nothing that is equivalent outside of India.

Pickle making is usually a family affair, with the rooftops crowded with ingredients drying and pickle jars fermenting. But occasionally, one needs a quick pickle, a fresh one, one for an afternoon snack of roti or rice.

Green mango is perfect for this pickle, but alternatives exist. See the notes below the recipe.

Similar recipes include Makrut (Kaffir) Lime Pickle with Oil, Fresh Green Apple Pickle, Quince Pickle, and Mustardy Carrot Pickle.

Browse all of our Indian Pickles and all of our Pickles. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.

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Sea Spaghetti, Ginger and Carrot Salad

I have been looking for seaweeds in my local neighbourhood, and have been surprised at the scarcity and price! The range seems to be dictated by the “superfood” label rather than considering them as ingredients. The range is also limited to Dulse, Nori and Wakame, with nare a piece of kombu in sight (one shop owner even asked me what kombu was!). Sigh. A quick search online finds them at half the store price but the range remains the same in most cases. I found an online shop stocking Seaweed Spaghetti (The Essential Ingredient) and quickly ordered some.

It is a pity that it is not more common, as this recipe, one of Ottolenghi’s in Plenty More, makes great use of Sea Spaghetti. It looks like dark fettuccine and has a similar texture. Perhaps it should be called Sea Fettuccine, to be more precise. If you are keen to try this, but find it is impossible to find Sea Spaghetti, and if you have wakame in the pantry, use that. Or use any seaweed that you have or can find locally. You will just have to prepare it specifically for the type of seaweed, rather than cooking it as described in this recipe.

Similar recipes include Sea Spaghetti, Cucumber and Edamame Salad, Pomelo and Carrot Salad, Mung Bean and Carrot Salad, and Chickpea and Ginger Salad.

Browse all of our Carrot Salads and all of our recipes from Ottolenghi’s Plenty More. Or explore our Late Summer dishes.

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Ginger Root and Turmeric Tea with Dried Mandarin Peel and Pomegranate Honey

A refreshing tea with enormous health benefits.

Turmeric is a very special spice with amazing medicinal properties, and is one that can be added to all sorts of dishes. Here we add it to Ginger and Mandarin to make an exciting tea for relaxing afternoons.

In order to increase turmeric absorption in the body, we add a little bit of fat to the tea, such as a a little of ghee or coconut oil. Alternatively, a little black pepper can be added as it contains piperine which aids the absorption of turmeric’s curcumin.

Be mindful when handling the turmeric as it stains easily – clothes, cutting boards, kitchen tops, fingers.

Similar recipes include Tulsi Khara, Tulsi, Mint and Lemon Verbena Tea, Cumin, Coriander and Fennel Tea, Mint and Lemon Verbena Tea, and Cranberry Tea with Fennel, Cardamom and Coriander Seed.

Explore our other teas and chai drinks, and browse our turmeric recipes. All of our drinks are here. Or browse our easy Late Winter recipes.

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Inji Thengai Thayir Pachadi | Ginger Coconut Yoghurt Salad or Chutney

Have I mentioned how important yoghurt is in our kitchen? We use it a lot – from lassi drinks, to salad dressings, to yoghurt curries, chilled soups, to pachadi dishes like this one, to all sorts of Middle Eastern dishes. We drain it to make it thick, we pile it on our overnight oats for breakfast and we drizzle it over fruit salads.

This dish, Ginger and Coconut Pachadi, can be used as an Indian Chutney (ie as a little on the side to eat with the main dishes) or more like an Indian Yoghurt Salad.

Try these recipes too: Dried Okra Pachadi, Bitter Melon Pachadi, Spinach Pachadi, Carrot Pachadi, Boohdhi Pachadi, Eggplant Pachadi, and Cucumber Pachadi.

If you would like some more ginger in your life, try this tea, Pickled Ginger, and a Ginger and Garlic Soup.

Take some time to browse all of our Pachadi dishes, all Yoghurt dishes and all Ginger dishes. Or explore our Late Summer dishes.

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How to Make Crispy Fried Ginger and Ginger Chips

Crispy Fried Ginger is a great garnish for vegetables and rice. It is easy to make and adds volumes of flavour. Keep a bowl of these, along with crispy garlic, curry leaves, sage and shallots, right next to your stove.

You might like to also look at Crispy Garlic, Sage and Curry Leaves. Try this Parsnip and Carrot Soup with Crispy Garlic – replace with Crispy Ginger for an amazing soup.

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Pickled Ginger | King Dong

Who does not know the delights of pickled ginger these days? Ubiquitous with sushi, it is as common today as pickled beetroot. Come to think of it, much more common. In 1999, when I first made this, it was a different matter, and if you wanted pink pickled ginger, you made your own. Enjoy!

Are you looking for similar recipes? Try Carrot and Kombu Quick Pickle, Pickled Cumquats, and Pickled Jicama.

You might also like to browse our Ginger recipes and our Pickle recipes. Check out our easy Early Spring recipes as well.

There is also a information post on Ginger here. and one on Pickled Ginger here.

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Pickled Ginger

 Pickling ginger prolongs the pleasure of good fresh young ginger which in normal circumstances is available for only 4 months of the year. Pickled ginger is coloured a beautiful pink. It is a delight on its own; savour it. Nibble it while pouring the wine after work or whilst cooking dinner. Use as a relish for curries. Accompany any grilled or fried dishes. Serve next to some naked and solitary fried tofu for a stunning effect. And of course, eat with Sushi and other Japanese meals. Continue reading “Pickled Ginger”

Ginger Root

 

Ginger is an erect plant with thickened, fleshy and aromatic rhizomes. Used in different forms as a food, flavouring and spice, it is related to turmeric and galangal, and is one of the most ancient culinary and medicinal spices around.

“Everything good is found in ginger”.
— An Ancient Indian Proverb

Did you know that 50% of the world’s harvest of ginger is produced in India? It is not surprising as it is one of the most used spices in India cooking.From vegetable dishes to desserts, ginger is a must in every Indian kitchen.

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