Taste from east to spice it with warm and sweet flavour together..!
Ginger is a widely used as a spice and folk medicine. it’s one of the first spices exported from the Orient. It’s commonly used to
make beverages, soups, seafood & meat dishes as a spice, candy. Fresh
ginger flavour is somewhat different from the dried ginger and fresh ginger is fairly stronger than the dried.
Juice from ginger roots is
a common seasoning ingredient in Indian recipes and in Chinese, Korean, Japanese,
Vietnamese and any other South Asian cuisines. Powdered ginger root is
typically used in flavouring in recipes such as ginger bread, cookies, crackers
and cakes, ginger beer.It is believed to reduce muscle plain & soreness,
drastically reduce blood sugar, lower cholesterol level and improve brain
function.
In India it’s a main ingredient in vegetarian and meat-
based dishes especially in thicker gravies. It’s an ingredient in traditional
hot and cold drinks. It’s commonly used in winter season to spice tea &
coffee. In South India; Sambharam is a summer yogurt drink made with ginger as
a key ingredient in it.
In Japan raw ginger is used in tofu or noodles and pickled
ginger is used in beni shosha & gari. In Korea it’s an unmissable
ingredient in traditional Kimchi and in china sliced or whole ginger roots
often used in fish dishes & chopped roots commonly used in meat dishes.
Also candied ginger is a component of the candy box and herbal tea. Jamaicans make ginger beer as a carbonated beverage as well
as a fresh at home. They hold the regional specialty in making famous Jamaican
ginger cake.
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