Ginger – a spicy flavour with great potential

The history of the ginger root and its effects on the body

As the ginger plant belongs to the ginger family, its botanical name is Zingiber officinale. The tuber is the underground rootstock (rhizome), also known by names such as ‘Ingber’ or ‘Immerwurzel’. Ginger originates from South-East Asia, where it made a name for itself as a medicinal plant centuries ago: In addition to early medical records from China, ginger is also praised in Ayurvedic texts, for example, due to its wide range of beneficial properties. The many positive properties of ginger did not remain a secret, and so it is understandable that it has since become a popular condiment in many parts of the world.

Ginger is characterised by a range of beneficial compounds. In addition to essential oils, the pungent compounds such as gingerols and shogaols are particularly noteworthy. These give ginger its typical flavour and characteristic heat. These pungent compounds stimulate blood circulation in the body – which helps to ward off pathogens. Ginger also contains important minerals such as calcium, iron and sodium. Consuming this spicy root is also recommended for nausea or migraines – a soothing ginger tea, for example, is ideal for this purpose. Thanks to the active ingredient curcumin, consuming ginger is even associated with the protection of nerve cells and the repair of damaged cells in the nervous system. It is also this substance that gives the rhizome its yellowish colour.

Ways of preparing the spicy tuber

Ginger can be processed in a variety of ways – which opens up a wide range of possibilities in terms of production and use. The different ways of processing the spicy ginger root generally offer different benefits and have different areas of application. Examples of this include the following:

• Fresh: The raw form is prized for its crisp texture and strong, pungent flavour. Fresh ginger is often used sliced, grated or chopped. The combination of heat and aromatic depth found in the peeled rhizome is particularly popular in Asian cuisine.

• Ground into a powder: Ginger powder is made from dried ginger and is a convenient and easy-to-use form of the spice. It is ideal for adding to spice mixes and is excellent for use in baked goods such as gingerbread (the English name is Gingerbread) as well as for flavouring drinks. The drying and grinding processes tone down the ginger’s aroma slightly – nevertheless, the powder still captivates with its warm and spicy notes.

• Added: Pickled ginger is made from thinly sliced pieces of the rhizome. In this form, it is a popular accompaniment to sushi. To make it, the slices are pickled in a mixture of sugar and vinegar, which not only preserves the ginger and gives it a soft texture, but also imparts a sweet-and-sour flavour.

• As a paste: Ginger paste is a concentrated form of ginger that can be used as a substitute for fresh ginger. It is a flavourful and particularly practical option, for example, when preparing curries, marinades or sauces. If you don’t make the paste yourself, it simplifies the process, as there’s no need to peel and chop the fresh root. However, if you’re using curry mixes or similar ingredients for marinades, the hot, spicy flavour can also be added conveniently and easily in powder form.

Thanks to its various forms, ginger can be used in a wide range of ways. At the same time, ginger not only delights the palate but also promotes well-being.

Anyone who relies on this spicy root in food production should put their trust in high-quality equipment and top-quality ingredients – two principles on which our product range is built. Finely ground root powder in 20-kilo sacks and organic-quality ginger powder are just two products from our unique range of spices.

Tips on storing and preparing ginger

To get the most out of ginger, it is important to store it correctly. Fresh ginger roots should be kept unpeeled in a cool, dark place. Once cut, the freshness of the ginger can be preserved by using an airtight Packaging and the shelf life in the fridge can be extended.

If you want to use fresh ginger, once you’ve peeled it, you’ll find it particularly easy to chop and grate with the right tools. As well as a wide range of Chef & kitchen knives The Ehlert Shop also stocks ginger graters designed specifically for preparing this fibrous root vegetable.

As with many other spices, ground ginger should be stored in an airtight container in a cool, dry place away from direct light.

Flavoured with ginger …

… can result in a range of exceptionally aromatic flavour combinations. Anyone who still believes that ginger is really only suitable for making plain ginger water is failing to recognise its potential. Ginger is an extremely versatile spice that is prized worldwide in both traditional and modern cuisine. The fresh flavour and pleasant warmth of the ginger root make it an indispensable ingredient in many dishes.

As well as being used in traditional Asian dishes, where it adds a complex flavour, ginger is also used creatively in modern cuisine. Whether sweet, sour or, as we all know, spicy – ginger can do it all:

• Sweet: The subtle heat goes surprisingly well with sweet ingredients and can skilfully round off their flavour. This applies just as much to ginger biscuits as it does to sweet sauces for meat dishes.

• Sauer: Its fresh, lemony note goes perfectly with citrus fruits. Ginger root can bring out the lemony flavors in cocktails or lemonades even more clearly, or really come into its own in a refreshing salad dressing.

• Scharf: Ginger is a warming treat and can add even more depth to the flavour profile of spicy dishes. Combined with chilli, it brings out the best in curry pastes or spicy soups.

When skilfully combined, ginger can often enhance or reinterpret traditional dishes – even if the idea may seem a little strange at first. Experiment with different flavour combinations and discover the many possibilities ginger offers in modern cuisine.