Thanks for visiting! It's been some time since I've updated the site, so I've changed the design as I delve into some fresh topics.
Today I'm going to experiment a bit with ginger. Ginger is the rhizome of the plant, Zingiber Officinale. The plant's name may derive from the Sanskrit word "singabera" which means "horn shaped," and with just a little imagination describes ginger's shape. Indeed, ginger is used widely in South Asian and East Asian cuisine.
In the basic chai recipe, I suggested adding dried ginger powder to the masala. Ginger powder gives a nice taste, but one that pales in comparison to fresh ginger. Fresh ginger also imparts aroma, warmth, and health benefits - including GI relief and anti-inflammatory properties - that ginger powder cannot.
How might we optimize addition of fresh ginger to chai? Since ginger's properties stem largely from compounds in its flesh, I reasoned that increasing the surface area of the flesh will enhance the chai. [for fellow geeks out there, I'm actually striving for a high surface area/volume ratios...]
To test this, I made three batches of chai, all using roughly the same starting mass of fresh ginger. Each batch, though, used ginger that was grated/chopped in ways that led to different surface areas of the flesh. I subjected my wife to gave my wife the pleasure of trying each batch without telling her the type of ginger I used; she served as a blind taster here.
Conditions
1. Coarsely diced ginger (low surface area)
2. Finely chopped ginger (medium surface area)
3. Grated ginger (with a microplane zester; high surface area)
Details
1. Heat 1 cup water
2. While water is heating, prepare and add the ginger *note I did not add masala to any condition
3. When water is boiling, reduce heat to simmer and add 1.5 tsp loose tea
4. Steep tea for 3 minutes
5. Add 1 cup milk and return to a boil
6. Remove from heat, strain
7. Add 2 tsp sugar, stir and enjoy!
Results
The coarsely chopped ginger was the negative control: it had no aroma, and no taste to speak of. The finely chopped ginger resulted in chai that was well-balanced: the aroma and taste were certainly present, but not overpowering. The grated ginger had very strong aroma and taste, and elicited the feeling of warmth that one expects from ginger, but that the finely chopped ginger did not provide. The grated ginger was similar to Adrak Chai (literally, ginger tea).
Conclusion
Since we were having this tea for breakfast, we wanted something that was relatively simple to make, yet had the 'kick' that ginger can provide. In this sense, the finely chopped ginger is the winner. For afternoon tea and/or as a digestive, though, Adrak Chai hits the spot. For this, then, I would use grated ginger.
Short story
- For subtle ginger flavor, finely chopped ginger works best
- For hit-you-in-the-face ginger flavor, grated ginger is great
Outlook
- Presumably the time one adds the ginger matters. Add it too soon, and the gingerols and other compounds may break down in the hot water. Add it too late, and not enough of ginger's compounds may leach out. Relative to the chopping/grating technique, how much does the timing matter?
- Similarly, the amount of time in between chopping/grating and using the ginger makes a difference. Use it too soon, and the flavorful compounds may not reach the surface. Use it too late, and the flavors may have leaked out onto your cutting board. What is the right timing here?
- What is the best way to store ginger? I typically wrap freshly cut ends in aluminium foil for up to a week or so. But I've heard other methods (e.g., freezing) work well also. What's your method?
I'm sure you have opinions about the use of ginger and the questions I posed. I'd love to hear them!
