Spice of the Month: Ginger

By Kelli Swensen, Dietetics Student, Sargent College

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One of the few spices that is truly universal, ginger can be found in a plethora of dishes. From gingerbread men to ginger-spiced stir-fry to ginger lemonade, ginger can be incorporated in many different ways. In addition to adding flavor, ginger may also pose health benefits including relieving gastrointestinal distress and reducing inflammation.

Taste: Aromatic, pungent, and spicy

Tip: Fresh ginger is stronger in taste and contains more anti-inflammatory properties than dried ginger. If you want to buy ginger powder, try to buy organic.

Shelf Life: Fresh ginger can be stored for three months in the fridge and six months in the freezer. Dried ginger powder can last up to one year.

Storage: Fresh ginger should be kept in a plastic bag in the fridge or freezer. Dried ginger powder can be kept in an airtight container in a cool, dark, dry place or in the fridge.

Pairings: Vegetable dishes, meat dishes, stir-fry, salad dressings, baked goods, fruit juices and smoothies

Some recipes to get you going:

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