Ginger lends its zing to sweet and savory dishes and drinks across a wide range of cuisines. In Caribbean, Indian , and Asian cuisines, fresh ginger root is featured in many meat, seafood, and vegetable dishes. In Western cooking, ground ginger often lends a note of spice to cookies, preserves, and quick breads, along with beverages such as ginger ale and tea. Increasingly, it's prized for its health benefits, ranging from overall gastrointestinal assistance to antibacterial, antiviral, and anti-inflammatory abilities. It was domesticated in the islands of Southeast Asia and came to the West via the spice trade.
Meet figging, aka the act of sticking a skinned piece of ginger root up your anus or vagina for the burning sensation it causes. Thanks to a reference in E. This book is the worst. I'm so sorry. Grey pic.
People have been eating it for thousands of years, yet still no one can tell me why it should be peeled. Most of us think of ginger as the powder in the spice cabinet and use it mostly for baking. Though they can be used interchangeably, the flavor of fresh ginger is more pronounced than dried, sporting heavy citrus, even acidic, notes. In Asia, fresh ginger is an essential part of numerous classic dishes, including stir-fries, soups, sauces and marinades, as well as Indian curries. When cooking with fresh ginger, keep in mind a couple things.
Ginger is a root that has been used by many societies for thousands of years. Its most well-known use is in the kitchen. So, keep reading! Ginger, like most herbs, has a high level of antioxidants. By consuming fresh ginger, you can also improve intestinal health and bowel movements.