Ginger
Warm and sweet from zingiberene, with the pungency coming from gingerol. Cooking converts gingerol to zingerone, which is milder and sweeter, so cooked ginger and raw ginger are not interchangeable seasonings. Not a substitute for galangal in either direction despite the resemblance: galangal runs camphoraceous on 1,8-cineole where ginger runs warm. Less fibrous than galangal, so it can be minced rather than grated. Its protease, zingibain, will break down proteins on long contact, which is useful in a marinade and a problem in a dairy set.
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Recipes using it
fiveSichuan dry-fried green beans with a crisp pork and shiitake crumble, and chilli and Sichuan pepper fried to hu la
Sichuan · First revision · 13 OCT 2026Sichuan architecture on a Japanese noodle, bound in a cold silken tofu emulsion
Sichuan · Second revision · 13 OCT 2026Chicken Marylands braised on a bed of deep-gold onions, with the heat dosed from a chilli tincture
Northern Thai · First revision · 13 OCT 2026Botanically Brewed Mint Lemonade
Wild ginger bug, lemon oleo with juniper, blanched mint syrup, bottle-conditioned
British · First revision · 13 OCT 2026Supermarket dry yeast, fresh ginger in the oleo, blanched mint syrup, bottle-conditioned
British · First revision · 19 SEP 2026