Ginger is the rhizome of the reed-like ginger plant that is native to tropical regions. This root was already used in the Middle Ages to flavour dishes. Fresh ginger makes meat more tender as it contains a proteolytic enzyme. Fresh ginger is available all-year round.
Basic techniques: Grating, deep frying, confiting, infusing.
Flavour combinations: Apple, basil, chicken, chili, dark chocolate, coriander, cinnamon, cream, garlic, honey, lemongrass, lime, mint, passion fruit, dark rum, spring onion, sesame oil, soya sauce, brown sugar, vinegar, curry, pear, prawns.