I love ginger – in sweet or savoury dishes, and the hotter the better! For a family get together I’ve decided to make a ginger cake – cousins are bringing fruit, lemon, chocolate brownies, flapjack, all sorts of delciousnesses.
I am just going to follow an ordinary recipe (too often I get too clever and it doesn’t turn out right) but I’m adding chunks of preserved ginger cut small and also I have some ginger preserve to either go on top or go through the middle once it is cooked and cooled.
I know ginger is a rhizome, but I’m not sure I remember anything else very much about it… Well, on looking it up I find it is a perennial plant with yellow flowers, and its cousins are turmeric, cardamom and galangal. It came originally from tropical rain forests, but it seems there is no wild ginger growing anywhere, it is all cultivated. The word ‘ginger’ goes back over thousands of years, to Sanskrit, maybe.
As well as being an excellent flavouring for all sorts of foods, in combination with other spices or on its own, it is also used medicinally for various things, mainly to do with digestive problems. While we were on our wonderful Tasmanian adventure, we went on a boat trip which was expected to be very rough, and everyone was offered ginger tablets. We thought we would be ok, but we accepted the tablets and took them… and we were fine. Now whenever I think of ginger, I think of that wonderful cruise… in fact, that’s where my featured image is from!