Fresh, juicy Ginger

I’ve always appreciated fresh ingredients and know that the fresher they are, the better your cooking will taste. I go to the market once or twice a week, so that I can choose the best possible ingredients, and I always look forward to going at this time of the year – not only because there are so many lovely fruits and vegetables in season right now, but also because of the new short season Brazilian Ginger.

I excitedly brought some back with me yesterday morning. The first thing that you notice about it is that it’s much smaller than the regular Chinese ginger, the tubers aren’t as thick. It’s a lot more dense because it’s tightly packed with vibrant, hot lemony juice! It also has amazingly smooth, shiny skin.

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Another way to tell if you have Brazilian ginger is to cut into a piece. You’ll notice that the ginger either has a blue/grey tinge to it, or a blue ring just underneath the skin. This is why Brazilian ginger is sometimes called ‘Blue Ginger’.

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This marking should make you confident that what you’re getting is ginger at its very best – juicy with a beautiful hot, spicy flavour.

We immediately celebrated with a cup of ginger tea! Add a teabag of your choice (one that you can drink without milk) to a cup of hot water and add as much sliced ginger to it as you can bear. Leave to steep for as long as possible and then enjoy.

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