A spice in the form of a rhizome, ginger is widely used in a large number of cuisines: in Hungary for making pastries, in France for gingerbread, in Canada for Ginger ale soda for example. Mixed with masala it is also used in Indian cuisine, and in Japanese cuisine we use ginger marinated with rice vinegar, gari, to refresh the palate between bites of sushi. Ginger is renowned for its beneficial properties, in Madagascar we treat sore throats with an infusion with a ginger-honey-lemon combo.
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