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maltatoday, SUNDAY, 13 MARCH 2016 35 A hot and fragrant kitchen spice, ginger gives any dish a unique flavour that goes well in sweet as well as savoury dishes. The use of ginger dates back to 500BC in China. A safe and versatile herb, ginger was highly traded by the Greeks and Ro- mans and was among the first spices to find their way to Eu- rope. Culinary uses Ginger, a knobbly, fibrous root, has a smooth light brown skin with a sheen to it. The flesh of the root is white. Ginger root is a seasoning and flavours sweets, including cakes, cookies, breads, and beverages. It is also good in sauces, and fruit dishes, and is often used heavily in Asian cook- ing. When buying, look for gin- ger root with the least amount of knots and/or branching. Ginger is available fresh, dried, preserved or powdered and has different flavours and culinary uses depending on the method of preservation. Types of ginger Fresh ginger: Fresh ginger is available in two forms, young and mature. Young roots, also called green or spring ginger, have a pale, thin skin that re- quires no peeling, is very tender and has a milder flavour. 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 flesh, 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 usually coloured bright red or pink. It is a familiar accompani- ment to sushi and is also eaten to refresh the breath. Available at Asian markets, it should be kept refrigerated in its container. Preserved ginger: Also avail- able in Asian and specialty mar- kets, this form has been preserved in a sugar-salt mixture. It is gen- erally used as a confection or add- ed to desserts, and it is especially good with melons. Cystallised ginger: Also known as candied ginger, this form has been cooked in a 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 primar- ily in sweets and curry mixes. Medicinal uses In by-gone years ginger was used, and still is, as a drug to treat a variety of ailments. Travel sickness, nausea, indigestion, flatulence, colds, poor circula- tion, inflammation, fevers, head- aches, toothaches, menstrual cramps and high blood pressure 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 inflammation of the joints and muscle tissue. Due to its tremendous circulation- increasing qualities, ginger is thought to improve the complex- ion. It has reduced nervousness, eased tendonitis, and helped sore throats return to normal. Studies demonstrate that ginger can low- er cholesterol levels by reducing cholesterol absorption in the blood and liver. It may also aid in preventing internal blood clots. The warming herb is stimu- lating to the system with active ingredients of terpenes and oleo- resin that provide antiseptic, lymph cleansing and constipa- tion relieving qualities along with a potent perspiration-inducing action that is effective in cleans- ing 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 fragrance. Tubers should be firm and feel heavy. Length is a sign of maturity, and mature rhizomes will be hotter and more fibrous. Avoid those with wrinkled flesh, as this is an indication of aged gin- ger 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 tight- ly wrapped and frozen up to two months. (To use frozen ginger, slice off a piece of unthawed root. Re-wrap unused portion tightly and return to the freezer.) Peeled gingerroot can be stored in Madeira or Sherry wine in a glass container in the refrigera- tor up to three months. However, storing peeled ginger in wine will impart a wine flavor to the end ginger dish, so you may wish to forego this pre-prepared method for use in dishes where a wine fla- vour is not desirable. Dried ginger should be kept in a cool, dark space in an airtight container. Pickled and preserved ginger should be kept in their original containers in the refrigerator. Store crystallized ginger in an airtight container in a cool, dark place for up to three months. 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. Serves 2 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 1 Toast the cumin seeds in a dry frying pan then crush in a mortar and pestle. 2 Blend everything in a liquidiser and serve in tall glasses. Fine food of the week Spicy ginger roots Food Recipe of the week Ginger Lassi Mature ginger roots need to be peeled before use to get past the tough fibrous skin, and it is usually grated, chopped or ground before use