Cole & Mason Ground Ginger
Eat our Ground Ginger with a salmon fillet. Pan fry a thick cut of salmon in olive oil, garlic, and ginger, and serve a mound of brown rice or couscous, and a helping of mangetout. The slight heat of the ginger emboldens the softness of the salmon.Or try adding to a salad of carrots, cucumber and mixed leaves. The coolness of the cucumber balances the heat of the ginger.
Why not try transforming a trusty tea. Add 1/4 teaspoon of ground ginger to a mug of boiling water and brew. Strain the ginger and sweeten with runny honey or brown sugar. Or for a simple cocktail, follow the same steps as with the tea, but double the ginger. Brew for 10 minutes, strain and add two teaspoons of brown sugar or runny honey, half a cup of sparkling water and spiced rum.
Ginger comes from the underground stem of a bamboo-like plant native to southeast Asia.
The Romans brought ginger to Europe, making it an important spice for more than three millennia. Ginger was especially common in medieval times and as easy to find as ground pepper.
Supplier: The Spice Company