Spice Trail
Ginger stays best when it is stored unpeeled in a ziptop bag, without any wrapping
OLD-FASHIONED GINGER CAKE Ingredients 2 cups all-purpose flour 3/4 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp coarsely ground black pepper 1/2 tsp fine salt 3/4 cup light molasses/ black honey 3/4 cup vegetable oil 3/4 cup granulated sugar 3/4 cup water 1 1/2 tsp baking soda 1/2 cup minced fresh ginger 2 large lightly beaten eggs Powdered sugar and whipped cream
by turmeric and galangal as well. Thought to be originating from India, ginger today is cultivated in most regions of South Asia, East Africa and the Caribbean. The Manasollasa literature shows that ginger has been used to flavour buttermilk since 11th century AD. Its use as a food became much more widespread by the 13th century with the advent of Muslims in India. It became popular for preparing meat dishes and drinks in the form of a paste, and as a spice for fruit juices, tea and curd products. In fact, by the medieval period, ginger was used in sweets as well. Interestingly, at that time, one pound of ginger was as expensive as one sheep!
HERBAL POWERHOUSE Ginger is composed of several volatile oils that provide its characteristic flavour and odour; namely, zingerone, shogaols and gingerols. These oils are powerful anti-bacterial, anti-viral, anti-fungal, antiparasitic agents that help inhibit many forms of ailment, including cancer cell formation, while firing up the body’s own immunity. No surprise then that the incredible herb/spice features 13th on the list of Superfood Herbs with an
Method In a bowl, whisk together the dry ingredients and keep aside. Blend in molasses, oil and sugar until smooth in another bowl. In boiling water, add baking soda and molasses mix. Remove from heat. Using a rubber spatula, stir the ginger into the molasses mixture. Pour the dry ingredients, a little at a time, into the batter until it attains a porridge-like texture. Whisk in the eggs. Pour in a pre-coated, pre-heated pan and bake for about 50 minutes at 175˚C. Dust with powdered sugar; serve with whipped cream.
ORAC score of 28,811. Traditionally used to improve digestion, ginger is known to reduce fever-related nausea, motion sickness, as well as morning sickness. Additionally, it helps aid in the production of bile, making it particularly helpful in digesting fats, helping in effectively losing the kilos. Ginger is also an important part of a de-inflaming, natural pain-relief program. High in potassium, which aids in electrical energy production and detoxification, ginger is a great source of manganese that protects the lining of the heart blood vessels and urinary tract. It also contains silicon, which enhances skin, hair, teeth and nails.
BUYING AND STORING Fresh ginger should be firm, almost hard, with unwrinkled skin, and must possess a strong aroma. The best picks are usually the mature, tough-skinned type, which have most intense spicy flavour. For storing ginger, unless you are a big fan of soaking it in spirits (preferably vodka), ginger stays best when it is kept unpeeled in a ziptop bag without any wrapping. This way ginger stays fresh, firm and wrinklefree for entire eight weeks. Jamican and Kenyan ginger are thought to be the best.
CULINARY EXPLORATION Its sharp taste makes ginger a versatile spice that goes with everything – sweet, savoury, meat, vegetable and even with tea! Add raw ginger to stir-fries or curries, use in marinades, grate and add to tea. Dried ginger works well in puddings, flapjacks and fruit cakes or stewed fruits, particularly apple. Served with green chilli, it becomes an excellent digestive combination for heavy masala food like nalli nihari and other ‘heavy’ dishes. December 2013 92 www.spiceroutemag.com