Ginger

I recently have fallen in love with Ginger, even the man in the shop has noticed my admiration for this nobbly spice. No not the pop star with the hair, the actual spice. I’m buying big chunks of it now as I used to try and buy broken bits and would have it lying around in the kitchen or in my fridge for ages. It dried out and I would do my best to get the last bit of flavour out of it.

Now even in the quantities I’m buying ( I’ve had to use a second source, the vegetable market) it won’t last a week. My secret is washing the ginger then letting it dry and then grating what I need off of it. I’m mainly using it for drinks , so I boil it up and then sieve the pithy bit and presumably the skin off of it. I must admit I wonder if it’s a bit like the potato and that the best nutrition is just under the skin.

However, the next phase will be to add it to cakes. I’ve already added it to stir frys and no one has complained.

So here’s to ginger, it’s a wonderful spice.

Namaste and Thank You for Reading.🙏