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| − | [[Image:Gingembre.jpg|right|thumb|Ginger]]
| + | {{wikipedia::Ginger|Ginger}} |
| − | {{spice}} | |
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| − | '''Ginger''' is used extensively as a cooking ingredient or [[Cookbook:Spice|spice]] in [[Cookbook:Asian Cuisine|Asian cuisine]] and others. It is part of mainstream western food in [[Cookbook:Ginger beer|ginger beer]] and [[Cookbook:Dessert|desserts]] such as [[Cookbook:Gingerbread|gingerbread]] and [[Cookbook:Ginger Snap|ginger snaps]] (a type of cookie). Though generally called "root", it is actually the [[Cookbook:Rhizome|rhizome]] of the plant ''Zingiber officinalis''.
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| − | Young ginger roots are juicy and fleshy with a very mild taste.
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| − | They are often pickled in [[Cookbook:Vinegar|vinegar]] as a snack or just cooked as an ingredient in many dishes.
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| − | Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely hot and is often used as a spice in Chinese cooking to cover up other strong odors and flavors such as in seafood and mutton.
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| − | [[Image:ARS_ginger.jpg|thumb|right|25.4-pound ginger root]]
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| − | Ginger is also made into candy, is used as a flavoring for cookies and cake, | |
| − | and is the main flavor in "ginger ale", a sweet, carbonated, non-alcoholic
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| − | beverage.
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| − | Dried and powdered ginger is used to add spiciness to gingerbread and other recipes. It tastes quite different from fresh ginger, and they can not be substituted for each other.
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| − | Ginger is grown throughout the tropical areas of the world. The most expensive, and highest quality varieties, generally come from [[Cookbook:Cuisine of India|India]] and [[Cookbook:Cuisine of Jamaica|Jamaica]] while most mass market ginger is grown in [[Cookbook:Cuisine of China|China]].
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| − | A related plant known as ''[[Cookbook:Galangal|galangal]]'' is often used for similar purposes
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| − | in various [[Cookbook:Southeast Asian cuisines|South-East Asian cuisines]].
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| − | [[Category:Featured ingredients|{{PAGENAME}}]]
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| − | [[nl:Kookboek/Gember]]
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