Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:18861264 - Herb and Spice Companion_146-256.indd 188 3/7/15 5:30 pm
(Text)HERB & SPICE COMPANION- 188 –
In the Kitchen
Dishes: fresh stir-fries, curries, soups, salads, sauces, marinades, relishes, chutneys,
beverages; dried ground marinades, rubs, stews, cakes, pies, cookies, fruit desserts,
beverages
Prep: Chunks or thick slices of fresh ginger can be used for flavoring long-cooked
dishes and marinades then removed before serving. This will infuse mellow ginger
flavor. For more intensity, thinly slice, chop, shred, or grate the ginger and add at the
end of cooking. Fresh ginger can also be juiced for sauces and marinades.
Serve: Fresh ginger is essential in Cantonese cooking, as part of the traditional
aromatic blend of ginger, garlic, and scallions used in countless dishes. Among its
many tasty uses, ginger also serves to
balance out the strong odors of fish
and meat, especially in Asian cuisines.
Dried ground ginger flavors so many
baked sweets in Western cooking, it’s
nearly impossible to name them all; it’s
essential in pumpkin pie spice, apple
pie spice, many cakes and cookies,
and—of course—anything labeled
“ginger,” like gingerbread and ginger-
snaps. Dried ginger also stars in savory
spice blends used in Asian and Middle
Eastern dishes.PAIRINGS
Fruits and Vegetables:
apples, beets, broccoli, cabbage,
carrots, celery, chives, leafy
greens, onions, peppers, pumpkin,
scallions, squash, sweet potatoes
Proteins: beef, chicken, duck,
eggs, fish and seafood, ham, nuts,
pork
Seasonings: allspice,
cardamom, cassia, chili peppers,
cinnamon, cloves, coriander
seeds, cumin, curry leaf, fennel
seeds, galangal, garlic, honey,
lemongrass, lemon juice and
zest, lemon myrtle, lime juice and
zest, mustard, nutmeg, paprika,
sesame seeds, star anise, soy
sauce, turmeric, vanillaJob:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:18861264 - Herb and Spice Companion_146-256.indd 188 3/7/15 5:23 pm