Ginger reached Europe as early as the 9th century. The richly branched rootstock is used, which tastes aromatic and spicy. The spice gives Chinese and Indian dishes in particular a characteristic note.
How should you wash ginger before using?
Ginger should be washed thoroughly before use by rinsing under running water and removing dirt with a vegetable brush. With organic ginger it is not necessary to peel the skin; with conventional cultivation the peel should be removed.
Wash ginger before preparation
When purchasing, make sure that the root has a smooth, silvery skin. This is a hallmark of fresh ginger with a pleasant spiciness.
The ginger root does not necessarily need to be peeled, but it does need to be washed carefully:
- Always clean under running water.
- Brush off dirt thoroughly with a vegetable brush.
Since many of the he althy ingredients are located directly under the peel, you can avoid peeling the skin from organically grown tubers. Cut the root into thin slices or cubes and add the spice to the food.
Peeling ginger: This is how easy it is
You should remove the skin from older ginger roots or those that do not come from conventional cultivation. This works well with a vegetable peeler or the teaspoon method:
- Take ginger in one hand and place a teaspoon in the other with the curve facing your body.
- Use the edge of the spoon to carefully scrape the peel.
- This works great even in uneven places.
- Cut off the hard leaf scars and the dried end with a sharp knife.
- Slice or chop finely depending on the recipe.
Make ginger powder in stock
Large ginger roots often cannot be processed within a few days. Even dried ginger powder retains its full flavor and lasts for many months.
- Wash the ginger very thoroughly.
- Cut the rhizome into slices.
- Place them on a rack lined with baking paper and let the ginger dry for several days.
- Turn again and again during this time.
- It's quicker in the oven: spread the ginger on a baking tray lined with baking paper and dry it in the oven at 40 degrees.
- Grind the dried ginger slices finely and store in dark, tightly sealing containers.
Tip
The longer ginger cooks, the more it loses its aroma. That's why you should only add it to the dish towards the end of the cooking time.
