Ginger: exotic, spicy and stimulating!
Ginger is a rhizome which originated in India, probably in the Gingee region of Tamil Nadu. The Arabs called it zenj, in reference to the peoples of the east coast of Africa where they procured this delicious root and which gave us the name of the Zanzibar archipelago, located off the coast. Known from time immemorial as a medicinal stimulant and cooking spice in Asia, ginger was appreciated by the Greeks and Romans for its dietetic (and supposedly aphrodisiac) virtues. It became a staple of medieval cuisine before disappearing from Western menus during the Renaissance. It made its comeback via India and the British Empire when James A. Sharwood brought back the recipes for curry and chutney, where ginger is an essential ingredient, with its botanical cousin, turmeric (also known as curcuma). Today, ginger has once again become universal. Its exotic taste blends harmoniously with almost all fruits, from pineapples to mangoes, via berries and orchard fruits and gives that extra zing to all sorts of sweet concoctions. It’s also very comfortable in savory cooking, in particular with fish, sea food and poultry. Finally, the wide array of gingery flavors is an unending source of originality in mixology, adding its touch of spiciness and its inimitable fragrance to cocktails.
Discover this Les vergers Boiron’s flavor in all its frozen forms. They will meet all your needs and inspirations.
Recipes with ginger flavor
Chefs from all over the world share with you a selection of recipes made with this flavor to inspire your pastry, ice cream making, cooking and cocktails.
Scottish salmon sandwich with lemongrass, citrus and ginger dressingby Traiteurs de France
Grilled john dory, vegetable brunoise, coconut ginger and lemongrass emulsionby Marc de Passorio
Some suggestions to combine flavors and enhance their qualities in terms of taste, texture and color.