1. Whole fresh roots. These provide the freshest taste.
2. Dried roots.
3. Powdered ginger. This is ground made from the dried root- Preserved or 'stem' ginger. Fresh young roots are peeled, sliced and cooked in heavy sugar syrup.
4. Crystallised ginger. This is also cooked in sugar syrup, air dried and rolled in sugar.
5. Pickled ginger. The root is sliced paper thin and pickled in vinegar. This pickle, known in Japan as gari, often accompanies sushi to refresh the palate between courses.
Fresh ginger can be purchased in most supermarkets. Mature ginger has a tough skin that requires peeling. Fresh ginger can be stored in the fridge for up to three weeks if it is left unpeeled. Whenever possible, choose fresh ginger over dried since it is superior in flavour and contains higher levels of the active component gingerol. The root should be fresh looking, firm, smooth and free of mould with no signs of decay or wrinkled skin. If choosing dry ginger, keep it in a tightly sealed container in a cool, dark dry place for no more than six months.
Now, I love ginger and this Ginger Loaf recipe, by Julia McPhee, uses a combination of fresh and powdered ginger, you may wish to give it a try. This loaf is great served with butter.
1 1/2 cups Almond meal
½ tsp Baking powder
¼ tsp Baking soda
2 tbsp Dried ginger (I like a 'gingery' loaf but you may want to reduce this to 1 tbsp for a milder flavour)
1 tbsp Ginger (fresh grated)
1 tsp Mixed spice
¼ cup Walnuts, chopped (optional)
100g melted butter or ½ cup mild olive oil
1 tbsp vanilla essence
1 tbsp Natvia (sweetener of your choice)
Mix all dry ingredients.
Add beaten eggs, vanilla, oil.
Mix well and pour into a loaf tin.
Bake at 175 degrees celsius for around 30 minutes until loaf is firm and browned on top.
Serving size: 1
Saturated fat: 6.4g
Need help converting measurements cups to grams etc. or oven temperatures then have a look here.
Hope you may enjoy a slice of ginger loaf soon ... don't forget to enjoy it with a cuppa.