The Benefits of Ginger: Chunky Ginger Syrup

Warming ginger jazzes up winter foods.

By Cornelia Carlson, Ph.D.
January/February 2001
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Makes 1 cup

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It’s no wonder fresh ginger tastes pungent. It contains a family of molecules called gingerols that are structurally related to capsaicin, the compound responsible for the hot bite of chiles.

To use this syrup, mix it with an equal amount of boiling water and pour over pancakes or vanilla ice cream.

• 1/4 pound firm, fresh ginger rhizome
• 1 cup sugar
• 2/3 cup water

1. Peel the ginger, slice thinly, then mince it fine in a food processor or with a sharp knife.

2. Put the ginger in a small saucepan with the sugar and water. Bring to a boil over a high flame, then reduce to a simmer.

3. Cook until the liquid is syrupy and a very pale gold color. Pour into a clean, 8-oz. glass jar.

4. Cap and store in the refrigerator.

Cornelia Carlson holds a Ph.D. in biochemistry and is an avid grower and user of herbs. She writes frequently for Herbs for Health and is the author of The Practically Meatless Gourmet, (Berkley, 1996). She writes from her home in Tucson, Arizona.

Click here for the main article, The Benefits of Ginger.


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