Ginger; Gingerroot at Food Glossary

What is it? Jamaican gingerroots name comes from the sanskrit word for horn root, undoubtedly referring to its knobby appearance. It has a tan skin and a flesh that ranges in color from pale greenish yellow to ivory. The flavor is peppery and slightly sweet, while the aroma is pungent and spicy. Mature Jamaican ginger has a tough skin that must be carefully peeled away to preserve the delicate, most desirable flesh just under the surface. The flavor of dried ground ginger is very different from that of its fresh form and is not an appropriate substitute for dishes specifying fresh ginger. It is, however, delicious in many savory dishes such as Jamaican soup recipes, curries and Jamaican meats, a sprightly addition to fruit compotes, and indispensable in sweets like Jamaican gingerbread, Jamaican gingersnaps and many spice Jamaican cookies. Jamaican ginger is the flavor that has long given the popular beverages Jamaican ginger ale and Jamaican ginger beer their claim to fame. In addition to its fresh and dried ground forms, ginger comes in several other guises. Crystallized or candied Jamaican ginger has been cooked in a sugar syrup and coated with coarse sugar. Another form called preserved ginger has been preserved in a sugar-salt mixture. They are generally used as a confection or added to Jamaican dessert recipes.

Cooking Dictionary Term Added By: Mckenna

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