The ginger love is well underway! Scones, decorated cookies and ginger lemon curd to name but a few creations. (Although the ginger is not so pronounced in the curd. Note to self: next time use fresh ginger and infuse it into the curd while it cooks. Strain out afterwards.)
where it originated:
South East Asia
where does it grow now:
Jamaica, India, Fiji, Indonesia and Australia
Anti-inflammatory, digestive, useful for nausea
Other spices of the holiday season are clove, nutmeg and cinnamon.
Clove pairs well with cranberry, orange and mulled cidre/wine. Nutmeg is the signature flavour in eggnog while cinnamon goes well in mulled drinks, hot chocolate and apple desserts.
All four (ginger, clove, nutmeg and cinnamon) make a great spice blend for a variety of seasonal treats eg mincemeat tarts, cakes and cookies. Make sure to use minute quantities of clove and nutmeg. Your pinches and dashes will come in handy here. These are potent spices and a little goes a long way. Be generous with the ginger and cinnamon. A 2:1 ratio is a general guideline when using both spices depending on which flavour you want to dominate.
In gingerbread, use at least twice as much ginger as cinnamon.
Stay tuned for individual posts on clove, nutmeg and cinnamon….