10 things about ginger:
1) It is important in pumpkin spice which is part of a Pumpkin Spice Latte #PSL.
2) It is described as warm, spicy,pungent, woody and/or citrusy.
3) It is commercially available in several different forms:
- ginger rhizome (fresh “root”)
- ginger powder (dried and ground)
- ginger essential oil (steam distilled)
- ginger oleoresin (solvent extracted)
- ginger CO2 extract (extracted with supercritical carbon dioxide)
4) It is commercially available from many different growing regions: including India, China, Jamaica, Africa, Japan and the Middle East. Each growing region ginger varies in composition and flavor profile.
5) Ginger is used to flavor a variety of food and beverages:
- Beverages: including chai tea, Grand Marnier®, ginger ale, ginger beer
- Baked goods: including ginger snaps, pumpkin pie, gingerbread and cakes
- Culinary products: including curry, stir fry, Japanese seven-spice and pickled ginger
- Confections: chewing gums and candies
6) Citral, an inexpensive aromatic aldehyde found in ginger, is used in flavor formulas to extend ginger oil and reduce cost.
7) Ginger blends well with stone fruits (peach/cherry) and lemon.
8) Ginger oleoresin contains the pungent non-volatiles: gingerols, shogal, zinger one. Therefore, ginger oleoresin adds the “taste” component and is useful in bakery flavors and ginger ale flavor.
9) Flavor materials that are useful in ginger ale formulas are
- Ginger oleoresin
- Capsicum oleoresin
- Ginger essential oil
- Distilled Lime oil
- Lemon Essential oil
- Coriander oil
- Orange essential oil
10) Ginger is delicious with pork. Tzuki, an exchange student from Okinawa, Japan prepared “Ginger Pork” for our family to enjoy. Her secret was to marinate thinly sliced pork for 30 minutes in soy sauce, sake and fresh ginger. We have since added it to the family dinner “line-up”.