Chili Paste Revisited (JFI: Ginger)

Jihvā for Ingredients (JFI): Ginger

We always have ginger in the house. Because I do love Ginger. In fact it is the first thing I have every morning – I drop a coin of ginger into a cup and pour just-boiled water poured over. The delicate flavour is wonderful. And when I’ve finished drinking the water, I eat the little coin of ginger that has been resting in the water: the sharp wonderful burst of crunchy ginger flavour is particularly invigorating.

We put ginger into so many of our dishes – sweet and savoury. I particularly adore the ginger shortbread I make every Christmas. My sister recently brought over a lovely gingerbread cake with apples and lemon sauce. And I keep meaning to make a fabulous gingersnap recipe calling for freshly grated ginger – what a ninny that I haven’t made those gingersnaps! Remind me…

(click on image for larger view and more photos)
hard boiled eggs and chilli paste And of course, ginger is an essential ingredient in just about every curry. And so, when I saw that January’s JFI theme was ginger, I immediately thought of the chili paste from Mangoes and Curry Leaves by Jeffrey Alford and Naomi Duguid. The chili paste we first tried about a year ago that has become one of our favourite condiments and is now pretty much essential whenever we have hard-boiled eggs.

It is so wonderful, that we have even served it as an appetizer for friends (two of them were so wowed by it that the next week they served it as an appetizer for an important dinner party they were throwing for their business associates).

But it’s not just for parties. It’s JUST the thing for breakfast on a cold blustery day. Even if there is no naan and it’s served with regular sandwich bread toast. Yes, indeed. Just the thing!

chili paste

JFI – Ginger

Indira (Mahanandi) writes that, the Sanskrit word ‘Jihvā’ “means taste, desire and deep longing” Each month, a different ingredient related to India or Indian cuisine is chosen and participants are invited to cook a recipe with that ingredient. Note that any style of cuisine may be used to celebrate the ingredient.

January’s Jihvā for Ingredients is hosted by Rosie (What’s the Recipe Today, Jim?). She wrote:

Post a recipe on your blog containing Ginger as one of the dominating flavours by 1st February (it doesn’t have to be a new recipe, just one that you particularly enjoy).

Rrrr… the deadline for JFI: Ginger is 1 February, 2007. As you can see, I am late. (So what else is new? :lalala:) Rosie has already posted the roundup. There are several wonderful and tantalizing recipes featuring ginger. Take a look:

If you would like to participate in future JFIs, please read the following for more information:

 

chili paste

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  • I put ginger in everything too. I like just eating candied ginger on its own.

  • ejm

    I can’t believe I’m saying this but I completely forgot about candied ginger, Brilynn! I love it too. (I used to hate it when I was a kid and couldn’t believe that my mother actually sought out the candied ginger chocolate in the Christmas chocolate box – now, of course, we’d have to fight for it…)

    The last time I made gingerbread (which was clearly too long ago) I added pieces of candied ginger.

  • Paz

    Although I don’t eat it nearly enough, I love ginger.

    Paz

  • Fresh ginger goes into every stir fry I make. I just love how it tastes! The ginger/hot water combo intrigues me. Ginger is such a good aid for tummy issues too.

  • ejm

    Yup, I can’t imagine life without fresh ginger.

    Do try the ginger tea, Kate… it’s lovely. We have started serving it at the end of dinner parties too – so many people (including us) don’t like to have caffeine in the evening.

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