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Ginger, Minced

Minced ginger is fresh ginger root, finely chopped or ground. It provides a pungent, spicy, and slightly sweet flavor, with varying intensity depending on the ginger's age and the fineness of the mince. Commonly used to add warmth and a distinctive aroma to both savory and sweet dishes.

History

Ginger, originating in Southeast Asia, has been cultivated for millennia. It was a prized spice in ancient India and China, used in cooking and traditional medicine. Its use spread along trade routes to the Middle East, Europe, and the Americas. Historically used to preserve food and treat various ailments, its cultural significance spans numerous cuisines, playing a role in religious ceremonies and festivals.

Common Uses

  • Stir-fries: Adds foundational flavor, often combined with garlic and chili.
  • Soups and stews: Enhances depth of flavor and warmth in broths, curries, and vegetable soups.
  • Marinades: Tenderizes and flavors meats, poultry, and seafood; complements soy sauce, garlic, and citrus.
  • Baked goods: Adds a spicy note to cookies, cakes, and breads, especially gingerbread and ginger snaps.
  • Beverages: Infuses flavor in teas, juices, and cocktails like ginger ale and Moscow Mules.
  • Vegetable Dishes: Enhances the flavour of root vegetables and leafy greens.
  • Curries: Forms a base flavour when combined with garlic, chilli, turmeric, and other spices.

Storage Tips

Store minced ginger in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze it in an airtight container or freezer bag. Mincing just before use preserves its volatile oils and maximizes flavor. Avoid direct sunlight and heat sources.

Nutrition Facts (per 100g)

fat 0.8g
fiber 2g
sugar 1.7g
sodium 13mg
protein 1.8g
calories 80kcal
carbohydrates 17.8g

Common Substitutes

  • Grated fresh ginger: Provides a similar flavor profile, but with a different texture.
  • Ginger paste: Offers convenience and a similar flavor, often with a slightly different texture.
  • Ground ginger: The dried form of ginger; use approximately 1/4 to 1/3 the amount of minced ginger.
  • Galangal: In Southeast Asian dishes, can be used as a substitute, though it has a slightly different flavor.
  • Ginger powder: Use 1/4 the amount of ginger powder to minced ginger.