When you order sushi, it is usually served with two little piles
of condiments. The green one is hot wasabi mustard, and most people
mix it with soy sauce and dip their sushi bites in it.
When you order sushi, it is usually served with two little piles of condiments. The green one is hot wasabi mustard, and most people mix it with soy sauce and dip their sushi bites in it.
But I have observed that a lot of people ignore the other pile, a bunch of pinkish-orange petals. What is it, and what is it for?
It’s pickled ginger, and it’s only one of the many forms that ginger, one of the world’s oldest documented foods, takes as it shows up in cuisines from England to Africa. The Web site plantcultures.org.uk provided much of this information on ginger’s history and lore.
Ginger is the rhizome, or underground stem, of the plant “zingibar officinale.” It is mentioned in the fourth century B.C. Hindu epic “Mahabharata” as an ingredient in a meat stew. Because ginger does not currently grow in the wild anywhere but still exists in several varieties in India, it is thought to have originated there.
About 2,000 years ago, ginger was important in the trade between Rome and India, and was more valued in ancient Rome for its medicinal properties than as a food. After the fall of the Roman empire, it continued to be traded by the Arabs, who imported it and began its cultivation in parts of Africa.
By the 13th and 14th centuries in Europe, ginger was as commonly traded as black pepper. It was so highly valued in England that 1 pound of ginger was the value equivalent of a sheep.
The traditional medicinal uses of ginger, both as a help for gastric distress and morning sickness as well as an anti-inflammatory, are being supported more and more by current scientific research.
Now I understand better why my mom gave me ginger ale when I had tummy trouble. It wasn’t just the fizz. Whether Mom knew it or not, ginger itself can soothe a gripy tummy. You can get the same effect by making ginger “tea.” Simply grate 1 or 2 tablespoons of fresh ginger into a cup, and add just-boiled water. Let it steep for two or three minutes before drinking. You can add sugar or honey to taste.
Powdered ginger has long been a staple on spice shelves, used in recipes as diverse as sauerbraten, pumpkin pie and gingerbread. Fresh “stem ginger” has been available in supermarket produce sections for decades. Look for ginger that is smooth and plump-looking, with an almost shiny skin. It can be stored for a couple of weeks in the crisper or freezer.
More recently, crystallized baby ginger and pickled ginger have become easier to find. Candied or crystallized ginger is available in slices and chunks at Trader Joe’s. In researching this column, I also discovered the almost-local business “The Ginger People,” located in Monterey (and also in Australia). The Web site, www.gingerpeople.com, offers crystallized and pickled ginger as well as other ginger products, beverages and recipes.
Since I had candied ginger in the house, I discovered it also makes a great addition to a peanut butter and banana sandwich. My combination uses whole-wheat bread, a generous tablespoon of peanut butter, a medium-size banana and a few chunks of ginger cut into thin slices.
One of my favorite ways to eat crystallized ginger is as an ingredient in trail mix. This is a great snack for car trips as well as actual trails.
Elizabeth’s Trail Mix
1 cup candied ginger chunks
1 cup roasted cashews  Â
1 cup roasted almonds  Â
1/2 cup dried cranberries
1/4 cup sunflower seeds
Combine all ingredients and store in a jar or plastic bag.
Pear Ginger Crisp
Ginger and pears have a natural affinity that shines in this light dessert recipe. Adapted from “Simply Delicious” by Weight Watchers
makes 6 servings
4 ripe pears, peeled, cored and thinly sliced
1/2 cup packed light brown sugar
1/2 cup plus 1 tablespoon flour
3/4 teaspoon ground ginger
2 tablespoons finely chopped candied ginger
3/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
3 tablespoons rolled oats (not instant)
3 tablespoons butter, melted
2 teaspoons water
Step 1: Preheat oven to 375 degrees. Lightly oil an 8-inch square baking pan.
Step 2: Combine the pears, 1/4 cup of the sugar, 1 tablespoon flour, gingers, 1/2 teaspoon of the cinnamon, and the vanilla in a bowl. Spoon into the baking dish.
Step 3: Combine the remaining 1/4 cup sugar, 1/2 cup flour, 1/4 teaspoon cinnamon, the oats, butter and water in another bowl and crumbs form. Sprinkle over the pears.
Step 4: Bake until the filling is bubbling and the top is golden, 40-50 minutes. Cool on a rack 10 minutes before serving.
