Powdered, fresh or crystallized with sugar, this knobby tropical root lends a distinct peppery bite to savory dishes and desserts.
Root for Flavor
Long revered as a medicinal remedy, ginger is used in some cultures to relieve nausea and upset stomachs, and features in
many types of dishes. This pungent root comes in many forms—fresh, crystallized, and ground—but they all add a special flavor
to everything from cookies to soups.
Hot Cranberry-Ginger Punch
Fresh minced ginger simmers with cranberry juice to build an underlying base for this sweet-spicy brew that's perfect for
cold winter nights. Lime juice and sugar are then stirred in to add a tart-sweet note that brightens flavor.
Flavored with both ground and crystallized ginger these spicy little cookies are bound to disappear fast. If you don't have
crystallized ginger, check out the guidelines for substituting powdered ginger.
Not your typical upside down cake, this one showcases a deeply spiced cake rich with ground ginger, cinnamon, and molasses.
Delicate Bosc pears melt into a mixture of sugar, butter, and sweet crystallized ginger to make a glorious cake top.
Sesame oil and rice wine vinegar help soften the pungent flavor of ground ginger and mustard to make a stand-out vinaigrette
for this simple side salad. Fresh or canned mandarin oranges and buttery slices of avocado add contrasting color and flavor.
Possibly one the fastest meals on the planet, this seven-ingredient stir fry uses minced fresh ginger, minced garlic, and
chopped green onions to punch up the flavor of shrimp. Serve it over cooked rice, rice noodles or soba.
Braised Grouper with Ginger, Shiitake Mushrooms, and Chiles
In just 30 minutes, grouper simmers in a broth laced with minced fresh ginger, chilies and Asian vegetables to build a soul-satisfying
one-bowl dinner. If you can't find grouper, use another firm white fish such as cod, halibut or tilapia.
Caramelized onions and sautéed ginger help round out the sweetness of pumpkin in this long simmering soup. Pie spices (ground
ginger, cloves, nutmeg and cardamom), and a finishing touch of melted brown ginger butter, elevate flavor another notch.