Description
Ginger root is actually a rhizome, a stem that grows underground, and it belongs to the same family as turmeric and cardamom. Native to Southeast Asia, it reached Venice along the spice routes as early as the Middle Ages.
Fresh, it tastes pungent, citrusy and hot, very different from the powder, which is warmer and sweeter. The easiest way to peel it is to scrape it with a teaspoon. I grate it into soffritti, soups, kimchi and sweet creams.
A little secret: grate it, wrap it in clean cheesecloth and squeeze. You will get ginger water, perfect for marinating vegetables and tofu or for flavouring a sauce.
Fresh, it tastes pungent, citrusy and hot, very different from the powder, which is warmer and sweeter. The easiest way to peel it is to scrape it with a teaspoon. I grate it into soffritti, soups, kimchi and sweet creams.
A little secret: grate it, wrap it in clean cheesecloth and squeeze. You will get ginger water, perfect for marinating vegetables and tofu or for flavouring a sauce.
