Ginger

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.
Taste 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.
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Become a memberAromatic ginger and lemongrass oil
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Become a memberBarbeque rub with ginger, lemon, and rum
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Become a memberChampagne, vodka, and ginger cocktail
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Become a memberDeep-fried ginger
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Become a memberGingersnaps
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Become a memberGinger ice cream
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Become a memberGinger ale made from ginger peel
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Become a memberCharcoal-roasted ginger
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Become a memberSushi ginger
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Become a memberGinger and spring onion oil
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Become a memberSushi ginger preserving liquid foam
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