GINGER

Ginger

Ginger’s current name comes from the Middle English gingivere, but ginger dates back over 3,000 years to the Sanskrit srngaveram meaning “horn root” with reference to its appearance. In Greek it was ziggiberis, and in Latin, zinziberi.

Ginger (botanical name Zingiber officinale) is in the same family as turmeric and cardamom. It is native to Southern Asia and has long been a staple addition to Asian cuisines.

Ginger is also quite popular in the Caribbean Islands, where it grows wild. Jamaican ginger is prized for its strong flavor.  Jamaica currently provides most of the world’s supply, followed by India, Africa and China.

Historically, ginger has been used for various ailments, especially gastrointestinal issues. Ginger is also good for nausea, IBS, and Arthritis.

 

CRAB BOIL SPICE MIX

Ingredients

  • 1/4 cup pickling spices
  • 1/4 cup sea salt
  • 2 tablespoons mustard seeds
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons hot red pepper flakes
  • 1 tablespoon celery seeds
  • 1 tablespoon dried chives
  • 2 teaspoons ground ginger
  • 2 teaspoons dried oregano
  • 5 bay leaves

Directions

  1. Mix together pickling spices, salt, mustard seeds, peppercorns, pepper flakes, celery seeds, chives, ginger, oregano, and bay leaves.
  2. For cooking shrimp, add 1/4 cup of the spices, along with 2 teaspoons salt, to a large saucepan of boiling water.
  3. For lobster or crab, use 1 part distilled white wine vinegar to 3 parts water. Add the seafood and cook for 2 minutes, or until just cooked through. Remove the seafood and serve or chill.

Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

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