Dig Up Great Taste

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Ginger (Zingiber officinale), that tongue-tingling flavor we know from gingersnap cookies and ginger ale, plays an important role in the popular cuisines of Asia, as does galangal (Alpinia galanga), a lesser-known first cousin.

The aroma and taste of fresh ginger is sharp, with a hint of lemon. Slices of fresh ginger are added to marinades, grated or minced for meat or vegetable braising and shredded for stir-fried dishes. Ginger is used fresh, pickled, dried, powdered, candied and preserved in appetizers and savory dishes, as well as desserts. It is popular with fish, shellfish, poultry, beef and pork recipes. Rice and noodle dishes can depend on ginger to lift them from the mundane.

When you buy a “hand” of fresh ginger, you often have more than you need for that special dessert or stir-fry planned for dinner. Don’t discard the leftover. It doesn’t freeze or dry well, but in our kitchen, any leftover fresh ginger is peeled and thinly sliced into a glass container, then covered with dry sherry and stored in the refrigerator. We lift out the slices with a slotted spoon and mince or sliver them for dishes calling for fresh ginger, and we also use the ginger-infused sherry. A spoonful of the ginger sherry does wonders for a nondescript chop or slices of leftover roast. Ginger extract is used commercially inteas, cordials, soft drinks, chutneys, relishes and confectioneries. It also is used effectively as an aid for motion sickness, either as a tea or as ginger tablets and capsules available at most pharmacies.

Galangal grows prominently throughout Southeast Asia and is popular in Thai recipes. The flavor is slightly different from ginger, but with a similar warming bite to it. In contrast to ginger, the galangal rhizome is white-fleshed with a smooth, glossy skin.The powdered form of galangal has a slightly more intense flavor to it. Fresh and powdered galangal are available in Asian supermarkets.

Horseradish (Armoracia rusticana) is a relatively common condiment on today’s table. The root can be grated and used alone or with the addition of apple and served as a condiment, or with vinegar and cream to accompany roast beef, cold chicken or hard-boiled eggs. In the United States, prepared horseradish is added to red cocktail sauce for shrimp and other shellfish, as well as in the famous Louisiana remoulade sauce. In Eastern Europe, horseradish is often mixed with beets as an accompaniment to meats. A dollop of horseradish and cream often crowns a bowl of borsch. Should you want to grate or blend your own sinus-opening horseradish root, take caution with the fumes; do it outside or open all the windows. This pungent stimulant herb is said to have antibacterial properties. When used as a poultice, it irritates the skin and improves circulation to help promote healing.

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