About 

Ginger has its origins in Southeast Asia. Its use in both food and medicinally dates back 5000 years. Ground ginger is a pungent warming spice. Its flavour is reminiscent of pepper, mustard, and lemon. It is less fragrant than fresh ginger but is penetrating when used in cooking. Ginger is used extensively throughout the globe in ginger ales, Indian and Thai curries, and European gingerbreads. In China it is used extensively with green onion and garlic. Japanese cuisine highlights pickled ginger as a palette cleanser after sushi. 

Uses & Ideas 

Gingersnap Cookies – Makes 30
Ingredients – 180 gm soft butter, 1 cup sugar, 1 tbsp ground ginger, 1 tspn ground cinnamon, ¼ tspn ground allspice, 2 tspn baking powder, 1 pinch salt, 2 cups flour, 1 egg and 4 tbsp golden syrup (molasses). 1/3 cup Cinnamon sugar (Cinnamon mixed with castor sugar).
Method – Pre heat oven to 180 C degrees.
Cream the butter and sugar. Sift remaining dry ingredients together. Add egg, golden syrup and mix into dry ingredients. Roll into 1-inch balls and then roll into the cinnamon sugar. Press down slightly on a lined tray allowing separation for spread. Bake for about 10 minutes. Store in an airtight container if they last!

Mix ground ginger with castor sugar and a little ground cinnamon - dust over fresh pineapple slices, figs, or mango cheeks before grilling until caramelised.

Add to shortbread recipes, steamed puddings, sweet doughs or add to carrot cake.