Ground Ginger is used extensively in Indian and Oriental cuisines. A convenient alternative to fresh ginger and an essential ingredient for preparing pastes and marinades.
Fresh ginger is essential to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders. Tender young ginger can be sliced and eaten as a salad. Sometimes the roots will produce green sprouts which can be finely chopped and added to a green salad. In the West, dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread. Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea. Pickled ginger is a delicious accompaniment to satays and a colourful garnish to many Chinese dishes. Preserved ginger is eaten as a confection, chopped up for cakes and puddings, and is sometimes used as an ice cream ingredient.
If you have been to India recently you may have tried a Bombay Sandwich - a plain sandwich or naan filled with cooling fresh salad and thickly spread with Bombay Sandwich Spread. Neither a chutney or a pickle this is a spread made entirely of fresh coriander and mint leaves spiked with green chilies and a hint of coconut. Fresh and modern this is the pulsating taste of Bollywood!