One of the most ancient flavors used by man. If spices were books then ginger wouldn’t be an ancient tome or decaying scroll, but a chiseled tablet detailing its medicinal heat and penetrating flavor.
Ginger has long been a part of Ethiopian as well as European, Asian, African, Russian, and Middle Eastern cuisine; and for most of its history dried ginger has been used more than fresh as fresh ginger never survived the caravan and trade routes. The root of the rhizome plant Zingiber officinale doesn't have much flavor, but when sliced, ground, or minced its pungent, strikingly strong, lemony-peppery flavor will be released. Ginger will actually lose a lot of its flavor due to a chemical reaction with sunlight, so it should be stored in an airtight container in a dark place.
This spicy silt should be applied judiciously as its flavor is piercing and intense.
Ingredients: Dried ginger.
Instructions: Ready to use as is, no preparation is necessary.