Insights into fresh ginger?
I've been purchasing fresh ginger from the same source for awhile, and it typically looks the same, but I'm noticing that sometimes the ginger has significantly more heat than at other times. I'm wondering if it has to do with the time of year it is harvested? How fresh it is (although the rizomes always appear equally plump)? Or something else? Any wisdom you can offer is helpful -- I'm just trying to have as consistent a final product result as possible.
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It might be that the ginger you're getting now has been cold stored for months before selling.
So 'fresh' might be what think you is for root veggies that take well to long term storage.
I've had this problem with some onions (especially red onions) in the early spring or Jan, Feb months--with the onions being much more acidic and 'hot' after being stored for times before put on the shelves for selling.
Like all products, you won't find compleat conistency for some things...especially hot peppers as one pepper in a batch might be mild, while another might be mouth searingly hot.
The only way to tell, is use your nose, and taste before you commit to a recipe.
And honestly, I like that as I would hate for somethings to go through generic 'consistency' checks, cloning and breeding for pure consistency. Such as we get a very consistence tomato now in supermarkets, that ultimately pleases no one used to variations of tomatoes.