Archive | January, 2014

Ginger an Unrealized Super Food?

January 30, 2014

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Most recipes use ginger root more as a spice than an ingredient, because of its inherent ability to include flavor when implemented in small quantities. Indian cuisine for instance, uses ginger root extensively, often in conjunction with garlic, as base flavors, to which other ingredients are then added. Oriental cuisine, particularly Japanese food, uses pickled […]

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