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maltatoday, SUNDAY, 22 MAY 2011 33 A hot and fragrant kitchen spice, ginger gives any dish a unique f la- vour that works well in sweet and savoury dishes. The use of ginger dates back to 500BC in China. A safe and versa- tile herb, ginger was highly traded by the Greeks and Romans and was among the first spices to find its way to Europe. Culinary uses Ginger, a knobbly, fibrous root, has smooth light brown skin with a sheen to it. The f lesh of the root is white. Ginger root is a season- ing and f lavours sweets, including cakes, cookies, breads, and bever- ages. It is also good in sauces, and fruit dishes, and is often used heav- ily in Asian cooking. When buying, look for ginger root with the least amount of knots and/or branch- ing. Ginger is available fresh, dried, preserved or powdered and has dif- ferent f lavours and culinary uses depending on the method of pres- ervation. Types of ginger Fresh ginger: Fresh ginger is available in two forms, young and mature. Young roots, also called green or spring ginger, has a pale, thin skin that requires no peeling, is very tender and has a milder f la- vour. It can be grated, chopped, or julienned for use. Mature ginger root has a tough skin that must be peeled away to get to the fibrous f lesh and is usually grated, chopped or ground for use. Dried ginger: This form is usu- ally found in whole fingers and also in slices. It is usually soaked in recipe liquid before using. Pickled ginger: Called gari or beni shoga in Japan, this form is pickled in sweet vinegar and is usu- ally coloured bright red or pink. It is a familiar accompaniment to su- shi and is also eaten to refresh the breath. Available at Asian markets, it should be kept refrigerated in its container. Preserved ginger: Also available in Asian and specialty markets, this form has been preserved in a sugar-salt mixture. It is generally used as a confection or added to desserts, and it is especially good with melons. Cystallised ginger: Also known as candied ginger, this form has been cooked in sugar syrup until tender and then coated with gran- ulated sugar. It is commonly used in desserts and can easily be made at home. Ground ginger: Also referred to as powdered, this dried, ground form is quite different from fresh. It is readily available in standard supermarkets, and is used prima- rily in sweets and curry mixes. Medicinal uses In by-gone years ginger was used as a wonder drug to treat a variety of ailments for which it is still ef- fective today. Travel sickness, nau- sea, indigestion, f latulence, colds, poor circulation, inf lammation, fe- vers, headaches, toothaches, men- strual cramps and high blood pres- sure are among the conditions for which ginger is a known remedy. If a person has exercised too much or suffers from arthritis or rheumatism, ginger has been known to ease inf lammation of the joints and muscle tissue. Due to its tremendous circulation-increasing qualities, ginger is thought to im- prove the complexion. It has re- duced nervousness, eased tendoni- tis, and helped sore throats return to normal. Studies demonstrate that ginger can lower cholesterol levels by reducing cholesterol ab- sorption in the blood and liver. It may also aid in preventing internal blood clots. The warming herb is stimulating to the system with active ingredi- ents of terpenes and oleo-resin that provide antiseptic, lymph cleansing and constipation relieving qualities along with a potent perspiration- inducing action that is effective in cleansing the system of toxins. Selection and storage Fresh ginger can be found year round in the produce section of most grocery stores. Look for smooth skin with a fresh, spicy fra- grance. Tubers should be firm and feel heavy. Length is a sign of ma- turity, and mature rhizomes will be hotter and more fibrous. Avoid those with wrinkled f lesh, as this is an indication of aged ginger past its prime. Fresh, unpeeled root should be wrapped in paper towels, placed in a plastic bag and refrigerated up to three weeks. It can also be tightly wrapped and frozen up to two months. (To use frozen gin- ger, slice off a piece of unthawed root. Re-wrap unused portion tightly and return to the freezer.) Peeled ginger root can be stored in Madeira or Sherry wine in a glass container in the refrigerator up to three months. However, storing peeled ginger in wine will impart a wine f lavor to the end ginger dish, so you may wish to forego this pre- prepared method for use in dishes where a wine f lavour is not desir- able. Dried ginger should be kept in a cool, dark space in an airtight container. Pickled and preserved ginger should be kept in its origi- nal containers in the refrigerator. Store crystallized ginger in an air- tight container in a cool, dark place for up to three months. RECIPE OF THE WEEK maltatoday, SUNDAY, 5 OCTOBER 2014 FINE FOOD OF THE WEEK Spicy ginger roots FOOD Ginger lassi A savoury lassi – ginger-spiked in this case – is both warming and refreshing. You can drink them at breakfast time, but they are equally handy for quelling fiery curries. If you'd prefer a sweet version, swap the cumin seeds and salt for a pinch of ground cardamom and sweeten with jaggery, honey or brown sugar. Ingredients 1 tsp cumin seeds • 200ml natural • yoghurt 200ml cold water • A handful of ice • 1 heaped tbsp fresh • ginger, peeled and finely grated A pinch of salt • Method Toast the cumin 1. seeds in a dry frying pan then crush in a mortar and pestle. Blend everything in 2. a liquidiser and serve in tall glasses.