About this ingredient
Draft reference. This study is part of the cookbook’s foundations and is still being checked. Local names and cultural notes in particular are the author’s working text, pending verification, rather than settled fact.
- Where it is used
- All eleven
- Flavour and aroma
- Warm, pungent, citrusy-sweet; young ginger is milder and juicier.
- How it is used
- Julienned for chicken rice sauces and soups; pounded into pastes; steeped in tonics and drinks.
- How to select
- Plump, smooth, heavy rhizomes with tight skin; young ginger has thin, pinkish skin.
- Storage
- Refrigerate 2–3 weeks; freeze grated in portions.
- Substitutions
- Galangal is NOT a substitute (different profile); dried ground ginger only for baking.
- Allergens
- None common.
Names and contextPending verification
The two fields below are drafted and not yet confirmed. They are shown because they are useful, and labelled because they are not final.
- Local names
- Thai: khing; Malay/Indo: halia / jahe; Viet: gừng; Filipino: luya
- Cultural notes
- Ginger anchors 'cooling' and tonic dishes; distinguish it clearly from galangal and turmeric.
The Complete Edition
Ginger in the book
This study is one of twenty-seven that open The Southeast Asian Table, before the eleven country chapters and the hundred recipes they carry.
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