|
 Today,
ginger is cultivated all over tropic and subtropic Asia (50% of the
world's harvest is produced in India), and Brazil, Jamaica
Used plant part: The large, fleshy rhizome ("gingerroot", although
it is not a root).
In the fresh state, it has a characteristic staghorn-like
appearance; dried ginger is usually sold in form of a off-white to
very light brown powder.
Sensoric quality :Refreshing, lemon-like smell; pungent taste.
Fresh ginger rhizome:Use
World-wide, ginger is among the most important and valued spices.
Today, the plant plays part in the local cuisines.
Many people like raw ginger, and this is the form most popular in
South East Asia: Fresh ginger is grated or finely chopped,
optionally soaked in water for several hours, and then added to the
dish not long before serving. This kind of usage will result in a
fresh, spicy and pungent taste. If fresh ginger is cooked, it will
increase in pungency but decrease in freshness.
Ginger ale is a soft drink that enjoys considerable popularity in
the USA. Like root beer, it is not a fermented beer, but simply
sugar, ginger extract and carbonated water.
Dried ginger is not much used in regions where fresh ginger is
traditionally available. |
