Ginger is used in cuisines all around the world and in all types of food and drinks including savoury and sweet dishes, baked goods and confectionary, teas, coffees and beer.
Ginger comes in various forms. Each variety differs in taste, aroma and usage. Below are the most common types of ginger used in Indian cooking:
- Whole raw roots (aka fresh ginger) – flesh is pale yellow in appearance and the skin slightly darker. It is picked when the plants’ stalks have wilted and roots are at their ripest (and flavour and aroma at their strongest).
- Whole fresh roots – is picked when the plant is still very young and the skin still green.
- Dried roots – Sold whole or sliced and appears almost black with the skin on and has a white interior when peeled.
- Powder – made from dried root ginger.
Ginger is essential to Asian cooking. Used fresh it can be sliced, crushed or in curry paste and dried in curry powder. It is a main ingredient for pulse, lentil and vegetable curries and in Pakistan is particularly popular finely chopped or crushed into a paste for chicken and meat based curries. It is predominantly found in Karahi dishes and complement’s cauliflower and potatoes especially well.