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maltatoday, SUNDAY, 27 NOVEMBER 2016 37 A hot and fragrant kitchen spice, ginger gives any dish a unique fla- vour that goes well in sweet as well as 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 flesh of the root is white. Ginger root is a season- ing and flavours 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 flavours and culinary uses depending on the method of pres- ervation. Types of ginger Fresh ginger: Fresh ginger is avail- able in two forms, young and ma- ture. Young roots, also called green or spring ginger, has a pale, thin skin that requires no peeling, is very ten- der 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 usually 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 pick- led in sweet vinegar and is usually 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 mel- ons. Cystallised ginger: Also known as candied ginger, this form has been cooked in a sugar syrup until ten- der and then coated with granu- lated 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 than fresh. It is readily available in standard super- markets, and is used primarily 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 effec- tive today. Travel sickness, nausea, indigestion, flatulence, colds, poor circulation, inflammation, fevers, headaches, 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 rheu- matism, ginger has been known to ease inflammation of the joints and muscle tissue. Due to its tremen- dous circulation-increasing quali- ties, ginger is thought to improve the complexion. It has reduced nervousness, eased tendonitis, and helped sore throats return to nor- mal. Studies demonstrate that gin- ger can lower cholesterol levels by reducing cholesterol absorption 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 flesh, 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 ginger, slice off a piece of unthawed root. Re-wrap unused portion tightly and return to the freezer.) Peeled gin- gerroot 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 flavour to the end ginger dish, so you may wish to forego this pre-prepared method for use in dishes where a wine flavour is not desirable. Dried ginger should be kept in a cool, dark space in an airtight container. Pick- led 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. Fine food of the week Food Ingredients • Non-stick spray • 500g fresh ginger root • 5 cups water • Approximately 500g gran- ulated sugar Method 1. Spray a cooling rack with non-stick spray and set it in a half sheet pan lined with parchment. 2. Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place in a saucepan with the water and set over medium- high heat. 3. Cover and cook for 35 min- utes or until the ginger is tender. 4. Transfer the ginger to a col- ander to drain, reserving ¼ cup of the cooking liquid. 5. Weigh the ginger and meas- ure out an equal amount of sugar. 6. Return the ginger and ¼ cup water to the pan and add the sugar. 7. Set over medium-high heat and bring to a boil, stirring frequently. 8. Reduce the heat to me- dium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. 9. Transfer the ginger imme- diately to the cooling rack and spread to separate the individual pieces. 10. Once completely cool, store in an airtight container for up to two weeks. 11. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee. Recipe of the week Spicy ginger roots Mature ginger roots need to be peeled before use, to get past the tough fibrous skin, and is usually grated, chopped or ground before use Candied ginger