Fresh ginger is one of the most widely used spices in both eastern and western cuisines and is known for its medicinal properties. I like its versatility as it blends well with breakfast cereals and savory or sweet dishes. It can be pickled, made into tea, gingerbread, cakes, sweets and beer. If you have not used it before, the taste is similar to dry ginger but fresher with a hint of citrus. The distinctive flavour of fresh ginger changes as it is cooked and it can be added to recipes such as apple and pumpkin pies or oriental dishes. The fresh root enhances the flavour of curry mixes... This article is part of our premium content. Full story is available on Times of Malta Premium.
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