Would you recognise a ginger flower?
They’re beautiful (pictured above), but we’re all more familiar with the root, because that’s where the flavours at! The warm, distinctive spice of ginger is popular in cuisines across the world in everything from savoury dishes to desserts and drinks.
The tropical plant is native to Asia but is now grown for its root/rhizome in many places, including Europe. It’s a staple in Indian and East Asian cooking, and what would a British Christmas be without gingerbread?
Ginger loses some of its heat when cooked but can still pack a punch. In smaller quantities, it gives a pleasant warmth to foods, which is why it’s in so many British winter desserts. In larger amounts, ginger can be hot, similar to the heat in strong mustard.
The main bioactive compound in ginger is gingerol, which is antioxidant. Antioxidants combat oxidative stress, which is linked to various diseases including Diabetes II. Ginger can also help alleviate nausea.
Personally, ginger is one of my favourite flavours in everything from curries to ice cream. Try it for yourself and tour the culinary world at the same time…
South Asia:
Hot Garlic Pickle £5.50
Pimp Your Mayo Tikka Masala £5.50
Mango & Chilli Chutney £4.50
Indian Mango Chutney £4.50
Chilli, Garlic & Ginger Bread Dipper £6
Europe:
Apple, Fig & Garlic Chutney £5.50
Tomato & Chilli Chutney £4.50
Apricot & Ginger Chutney £4.50
Beetroot and Horseradish Chutney £6
Hot Beetroot Ketchup £5.50
East & Southeast Asia:
Black Garlic Pickle £6
Chilli, Garlic & Ginger Bread Dipper £6
Sticky Chilli Marinade £5.50
Sriracha Ketchup £5.50
Ginger & Sesame Dressing £5.50
Sesame & Soy Dressing £4
Miso & Garlic Dressing £5.50
Plus lots more!
By Sally