Along with onion and garlic, ginger is one of the three ingredients that make up the well-known ‘wet trinity’ used in Indian cooking. When buying ginger, look for a piece which feels firm and has thin, shiny skin. Store ginger in a cool, dry place, away from direct light Unless grated or pureed, ginger does not keep well in the refrigerator. Ideally, store it with potatoes for best results. Prepared ginger sold in jars or tubes does not have the same flavour as this home-made puree.
MAKES 450 g (1 Ib)
450g (1 lb) fresh root ginger, peeled and coarsely chopped
Puree the ginger with 150 ml (5 fluid ounces) water in a blender until smooth. Mature ginger root is fibrous and requires slightly longer blending than young roots. Continue blending until you achieve a smooth texture.
Store the ginger puree in an airtight container in the refrigerator. It will keep for up to 15 days. Alternatively, freeze the puree in small, airtight freezer containers. Freeze for up to 6 months.
NOTE:
It is easier to use a vegetable peeler than a knife to peel ginger and you do not lose any of the flesh. Instead of pureeing ginger, it can be grated on a fairly fine blade of a grater (but not the finest, as the ginger will stick to it). For 1 teaspoon finely grated ginger, use a 2.5 cm (1 inch) cube of fresh root ginger.
HEALTHY HINT:
Ginger was used by ancient Chinese and Indian herbalists as a cure for acidity, nausea and poor circulation. Fresh ginger juice mixed with honey is still given as a cure for a dry, tickly cough.