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Organic Spices
Turmeric, Ginger, Garlic, Pepper, Fenugreek, Cardamom, Cinnamon, Cumin, Chili, Nutmeg, Coriander, Mustard, Tamarind, Vanilla, Sesame
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Organic Processed Foods
Banana, Coconut, Guava, Mango, Papaya, Tomato, Onion, Honey, Arrowroot, Niger, Maize, Peanut, Rice, Castor, Red gram, Black gram, Sorghum, Cashew
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Organic Herbs
Aloe Vera, Amla, Neem, Basil, Bacopa, Licorice, Chebula, Asparagus, Ashwagandha, Stevia, Coleus, Senna
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Cooking tips with Ginger :
Tips for Buying fresh Ginger fingers : Choose a large firm root with smooth skin with no discoloration. Ginger is usually sold when fully mature. If you can find young ginger, it will be more tender and less strong. The longer the rhizome, the more mature it is and therefore stronger and more fibrous.
Quality is based on the tenderness of the root and on its flavour.
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Storage : Ginger can be keep easily for 3 weeks in the refrigerator crisper wrapped in paper towel.
If a little mould appears, just scrape it off.
You can also peel the root and let it steep in dry sherry or white wine in the refrigerator until needed.
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Cooking tips : Ginger is the cook's friend as it gives depth to sauces and lightens fatty meats like duck - its affinities are endless! It goes as well with garlic as with citrus, and is as suited to the most delicate meats as to the strongest. It is excellent in any savoury dish to add an exotic note. It gives a unique flavour to mulled wine, drinks and cheeses. It enhances soups and curries. And it is also welcome for flavouring cakes, breads and desserts.
- When the ginger is young and fresh, just peel it. If it is mature and fibrous, it is better to grate it.
- However, age is unimportant when you wish to add a piece to a slow-cooked dish solely to extract its flavour.
- The later in the cooking time it is added, the more pronounced its flavour will be.
- When ginger is dry, let it soak for two hours in warm water before using it.
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Powdered ginger : Powdered ginger can easily be prepared at home. The store-bought product is often very stale. When you make it yourself, it will retain its fresh ginger taste for several weeks with a slightly sweetness and nice golden colour.
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How to make your own powdered ginger?
- Peel the ginger and cut into fairly thin slices;
- place on a baking sheet and dry in a preheated 100° C (200° F) oven for 10-15 minutes;
- grind in a coffee mill;
- keep at room temperature in a tightly-closed container away from strong light.
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The Worldwide Gourmet :
- In Asian countries it is often used together with soy sauce.
- The Indians adore it in jams and chutneys.
- The Chinese stuff poultry and season seafood with ginger.
- The combination of garlic and ginger is inextricably linked to Creole cooking. A simple roast pork rubbed with this mixture will take on a sublime tropical flavour.
- In Japan, it is soaked in brine to give it a purply-pink colour. It is then sliced thinly on a mandolin to be the mandatory accompaniment to sushi. Japanese ginger sauce - grated ginger, minced onion, parsley, 1 part soy sauce to 2 parts water, a little rice vinegar and the juice of half a lemon.
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Ginger Recipe :
If you arrived here via a search engine, don't miss the full article on Organic Ginger which includes history, storage, usage, and cooking tips. Ginger is a popular spice in mid-Eastern and Asian dishes. Along with added flavor, it gives a golden brown color to your recipe.
Add your own special recipe to our Message Board and share with the world.
Now that you are here to find out the delecaises by the addition of Ginger into your preparation; we will offer you 4 different delicaccies very month.....and feed your loved ones a new dish very week and feel them loving you more each week!!!!
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| Ginger Chevre Tart |
Adapted from California Home Cooking by Michele Anna Jordan (Harvard Common Press, 1997).
Here is cheesecake taken to the next level, a thin, elegant tart that is perfumed with plenty of fresh and candied ginger.Soothingly creamy and satisfying with a refreshing ginger snappiness.
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| Ingredients |
| For Crust |
- ½ cup butter, at room temperature
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ cup toasted walnuts
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| For Filling |
- 10 ounces chevre (creamy goat cheese)
- ½ cup sugar or Succanat
- 1 egg
- 1 egg yolk
- ¾ cup heavy cream
- 2 tablespoons grated fresh ginger
- 2/3 cup coarse-chopped candied ginger
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| Instructions |
- Make the crust: place the butter and powdered sugar in a food processor and process until they are well blended. Add the vanilla and flour, and process again until the flour is incorporated into the butter. Add the walnuts and pulse the processor several times to work the walnuts in. Transfer the dough to a bowl, cover, and refrigerate for 1 hour. Clean the processor's work bowl.
- Preheat the oven to 400F. Press the chilled dough into a 9- or 10-inch tart pan with a removable bottom. Bake for 15 to 20 minutes, or until the crust is lightly browned. Remove from the oven and let cool thoroughly before filling.
- When ready to bake, preheat the oven to 350F. Make the filling: Place the chevre, sugar, egg, and egg yolk in the food processor and pulse until smooth. Add the cream and fresh ginger, and process again until smooth; do not overprocess. Spread the candied ginger over the baked pie crust, and pour the chevre custard over the candied ginger. Bake the tart for about 25 minutes, or until the custard is firm and the top pale golden; do not overbake. Remove from the oven and let cool slightly. Cut into wedges and serve.
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Makes one 9- or 10-inch tart. |
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| South Beach Diet Ginger Pears |
| Adapted from The South Beach Diet, by Dr. Arthur Agatson (Rodale Press, 2003). There are only 110 calories per serving in this tasty recipe from the best-selling South Beach Diet, and we think you'll love the flavor of these baked pears with their crunchy ginger topping.
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| Ingredients |
- 4 medium pears, peeled, halved, and cored
- 1/4 cup fresh orange juice
- 1/2 cup finely crushed gingersnaps
- 2 tablespoons chopped walnuts
- 2 tablespoons butter or margarine
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Preheat the oven to 350F. Place the pear halves, cut side up, in a 12" x 7" x 2" baking dish. Drizzle the orange juice over the pears. In a small bowl, combine the ginger snaps, walnuts, and the margarine or butter. Sprinkle over the pears. Bake for 20-25 minutes or until the fruit is tender.
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Serves 8. |
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| Black-Eyed Peas with Ginger |
| Ingredients |
- 2 cups dried black eyed peas, rinsed, and soaked
- 1 medium onion, finely chopped
- 6 slices bacon, 1-inch dice
- 1 teaspoon dry mustard
- salt
- freshly ground black pepper
- 1/4 cup preserved ginger, chopped
- 3/4 cup honey
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| Preparation |
Drain and rinse the beans; cover with fresh water and bring to a boil over high heat. Reduce heat and simmer for about 45 minutes, or until tender. Add water to keep them juicy if necessary. Preheat oven to 325 degrees F.
In a heavy skillet, saute onion and bacon over medium heat until onion is golden and bacon is crisp. Drain off fat and stir bacon and onion into beans. Add mustard and salt and pepper, to taste. Add ginger; combine well. Turn into a 2-quart baking dish; drizzle with the honey. Cover and bake 1 1/2 hours. Remove the cover the last 30 minutes to brown the top.
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Serves 4. |
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| Ginger Salad Dressing |
| Ingredients |
- 2 Cloves garlic
- 1 Inch fresh peeled ginger root
- One lemon , juice of
- dr Sesame oil
- 1/2 ts Soy sauce
- 10 Cracked black peppercorns
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Combine the garlic, ginger and lemon juice in a blender. Allow to stand for 1/2 hour. Add remaining ingredients. Try adding 1/2 teaspoon sugar and a pinch of oregano.
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