Who has never been mesmerized by the scent of a dish? I speak of that pause that steals a smile, closes our eyes and makes us take a deep breath to taste a smell. In addition to being pleasant, the aromas of a preparation, when originated from natural sources, are indicators of quality. Most of these fragrances come from spices, they give us pleasure and bring health benefits. Spicing the desserts with spices is to ensure that this delicious moment is also a source of nutrition. Today we are going to talk about Ginger.
Unlike other spices that are seeds, tree bark, flowers, broad beans, etc., ginger is underground, not a root, as many think, but a rhizome (like the potato). Originally from India and China, its medicinal uses were already known centuries before Christ. Although used in many savory preparations as a condiment, ginger is also very welcome in confectionery and bakery.
Benefits are many, in addition to a source of minerals such as iron, calcium and magnesium, ginger strengthens the immune system, is antioxidant, helps prevent cancer, cooperates with weight loss because it is thermogenic, is vasodilator, anti-inflammatory, acts against bacteria, combats nausea and benefits digestion. It can be bought in powder or fresh, powder is softer and more practical, however there are losses of nutrients, but it is ideal for seasoning pasta; the fresh is more intense and can be used to make preserves, syrups, jellies or even crystallized.
Tip for buying fresh: Opt for those that have a smooth shell with a waxed shine, give preference to the smaller ones, because after opening it will lose quality. If you buy a very large one it will end up spoiling before consuming it all. Once opened, keep refrigerated in a tightly capped pot.
I confess that I didn’t like ginger at first, but over time I tried combinations and dosed it calmly. Today it is a permanent part of my spice arsenal.
Here is a simple preparation, 3 ingredients, which will be a wild card in your kitchen. It is kept in your refrigerator, has enormous durability and very easy to do. It’s time to give a touch ginger in their sweet preparations, without forgetting the added benefits. Breads, cakes, juices, salads… they will not be the same after your Ginger in syrup.
Preparation: 50 minutes
Cooking time: 40 minutes
Standby time: 30 minutes
Yield: 300 ml of syrup and 250g of drained ginger
Cost: Very low Difficulty: Very low
- Fresh GINGER already peeled: 250g
- CRYSTAL SUGAR: 250g
- WATER: 1 liter
- Note that the proportion of ginger and sugar are the same and the proportion of water is 4x that of ginger. I am using these 250g because it is the weight of the whole ginger (after peeling) that I bought, but you can do with less if you prefer.
- Slice the ginger (which is already peeled) into very thin blades, it is important to use a very sharp and toothless knife for a more precise and beautiful cut, because after the syrup is made, these blades will be preserved in it and can be used later in other recipes as an ingredient or garnish.
- Add the blades in a pan and cover with water at room temperature, bring to the boil until it boils, let it boil for 3 minutes. Drain, discard the water and repeat this process again. It is important to do this to soften the intensity of the ginger, repeat this process more often to further soften your final product. Tip: If you want, you can reserve the discarded water and freeze, to season broths, soups and various meats and vegetables. Tip: Use a coated pan so that there is no reaction with the aluminum.
- After smoothing your slices of ginger, place them in a pan with 1 liter of water and boil for 20 minutes, to extract the flavor of the ginger well.
- Add the sugar and cook until the desired syrup point is reached. I advise a thinner syrup. The ideal point is when you take a spoon of the syrup and realize that when you pour it back into the pan, you notice that the last drops have a viscosity, on average 30 minutes. Then, put out the fire and let it cool.
- Store in covered jars in the refrigerator.