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This is the description page for Ginger (Zingiber officinale) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the spice: Ginger.   Ginger, Zingiber officinale is the archetypical member of the Zingiberaceae (ginger) family and though it is generally termed as 'ginger root' the spice is actually the rhizome of the plant. Originating in southern China, cultivation of ginger spread to India, Southeast Asia, West Africa, and the Caribbean. Ginger itself is a perennial reed-like plant with leafy stems that replace themselves anually. These eventually produce clusters of white and pink flower buds that bloom into yellow flowers and because of this ginger is often used as a landscaping plant around sub-tropical homes. The commonest form of ginger (also called 'white ginger') is a fat rhizome with a pale sking. Yet, this is not the only form of Zingiber officinale commonly under cultivation. The 'Jamaica' or 'White African' (also known in Africa as 'red ginger') form has a short rhizome which is light brown to red in colour (above, right), is very pungent and has a slightly bitter aftertaste. The Cochin ginger has an even shorter rhizome and has a red-grey colour which, again, is very pungent. Primarily African and Cochin gingers are primarily for their resin and volatile oils, but they are used as a spice in their countries of origin (mostly West Africa) and are commonly sold in markets there where their increased pungency fits well with the pungency of West African 'soups' (stews) Young ginger roots are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Chinese cuisine to cover up other strong odors and flavors such as in seafood and mutton. Ginger has been used in European cuisine since Medieval times when it arrived as a dried spice and gave rise to Ginger Bread. It is also used in almost all cuisines worldwide and has become an essential ingredient of many recipes (espceically Chinese recipes). Fresh ginger can also be finely grated and used sparingly gives an added piquancy to many soups. Ginger cut into fine matchsticks also makes a wonderful addition to any stir-fry and is a breat accompaniment to steamed fish. Recipes Utilizing Ginger Hypocras |
Welcome to the Celtnet Spice Guide. As this site has grown and many more recipes have been added it's become evident that a guide to the various herbs available to the cook is necessary. With spices becoming more commonly available and more exotic spices becoming available from all over the world it has become evident that some kind of guide or introduction to spices is necessary. These pages are an attempt at bringing all the various culinary spices together into one place so that you can see what's available and perhaps find something new to use in your own cooking. To use this Spice Guide simply click on the first letter of the herb name above or below. Alternativey why not just browse through the guide. All the spices given here, whether common or rare, can be obtained via your local supermarket (or more often via your local Asian supermarket) or via a specialist spice distributor.
This is the description page for Ginger and includes a description of the plant and the parts used as spice, as well as an image, if available, or what the spice looks like and a selection of recipes from this site that reletes to the spice: Ginger.
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Below you will find links to other pages dealing with the various Spices described on this site
The Spice Trade
List of Spices 'A' List of Spices 'B' List of Spices 'C' List of Spices 'D' List of Spices 'E' List of Spices 'F' List of Spices 'G' List of Spices 'H' List of Spices 'I' List of Spices 'J' List of Spices 'K' List of Spices 'L' List of Spices 'M' List of Spices 'N' List of Spices 'O' List of Spices 'P' List of Spices 'Q' List of Spices 'R' List of Spices 'S' List of Spices 'T' List of Spices 'U' List of Spices 'V' List of Spices 'W' List of Spices 'X' List of Spices 'Y' List of Spices 'Z' The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. |
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.
According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!
Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.
'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.
Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
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