Ginger is one of the widely used condiments and is known to add a spicy and savory touch to the food. In the beginning, ginger was used in South Asian cuisines, but now, it has become an addition to English and American recipes as well.
However, how people use ginger is also an important point, which is why we are talking about ginger paste vs fresh ginger to see how they impact the final flavor of the dish!
Ginger Paste vs Fresh Ginger
As the name suggests, the ginger paste is the blended ginger root that can be made at home if you have a food processor or blender. The paste is infused with salt and oil to increase the shelf life but it widely depends on the intended use. The ginger root has enough juice of its own to ease the processing and blending. It is one of the most convenient and efficient ways of preparing a meal. In the majority of cases, people have ginger paste in their kitchens to quicken up the cooking process.
This is because when you’ve ginger paste, you don’t need to worry about washing, peeling, grating, and slicing the ginger root. As far as the benefits are concerned, the ginger paste can help with nausea and is great for digestion. In addition, it boosts metabolism and improves cognitive functions. While there is canned ginger paste available in grocery stores but it can be made at home pretty easily. In fact, the homemade ginger paste doesn’t have unnecessary additives and oil, promising a more authentic flavor.
The best thing about ginger paste is that it lasts longer if you keep it in the refrigerator, so you don’t have to worry about using the ginger before it gets spoiled. When it comes down to making the ginger paste, it’s recommended that you peel the ginger (some people don’t peel it) because the skin doesn’t create a smooth paste texture. Also, the ginger must be cleaned with cold water and should be dried with a towel before you add it to the food processor or blender.
The gingers must be chopped into one-inch cubes as it helps release the juice and you can blend to achieve the desired consistency. Keep in mind that ginger tends to rise during blending, which is why you must scrape down the sides regularly. In fact, it can be infused with a bit of olive oil for quicker blending. All in all, once you make the ginger paste, it can be used within one week but make sure to store it in the refrigerator in an airtight container.
Ginger has been around for thousands of years and is considered the Asian produce. The majority of people use ginger powder or paste in baking, but in Asia, it is considered to be a savory ingredient. This is because fresh ginger is loaded with a peppery, warm, and pungent flavor that complements vegetables and meats. Fresh ginger tends to have a more pronounced flavor as compared to dried ginger or ginger paste.
Fresh ginger is widely used in Asian recipes, such as Indian curries, stir-fries, marinades, sauces, and soups. However, when you cook with fresh ginger, keep in mind that cooking will mellow down the flavor, which is why it’s suggested that you add some ginger at the beginning and some at the end to enjoy the real ginger flavor. In addition, there are different varieties of ginger, which is why it’s best that you taste it to check the hit or intensity of the flavor.
The fresh ginger must be peeled before you chop, slice, or grate it but some people use the skin as well (it doesn’t alter the flavor of your dish). As far as adding it to the cooking pot is concerned, it’s recommended that you use microplates for reducing fresh ginger into fine pulp and shavings. As far as purchasing the ginger is concerned, you need to look for tanned and firm roots that don’t have any shriveling or mold.
The fresh ginger can be stored in the refrigerator for weeks, and if you want to store it for a longer duration, it’s best to freeze the ginger. The fresh ginger has a white, light green, or yellow flesh, depending on the variety you have purchased.