I love ginger. At a local Thai Restaurant I almost always order the Ginger Lover’s entree. Molasses Gingerbread is probably my favorite cookie. Gingersnaps are definitely up there, though. I always use loads of ginger in my stir fry. Unsurprisingly, I also like ginger in chai. I originally bought this in order to test it for perfecting my own chai blend. I make a point of trying ingredients for blends plain so I can hopefully learn to pick up on any subtle nuances between the products of various companies. This was my first time trying cut ginger, and it was a bit of a surprise. It’s surprisingly heavy. Maybe I shouldn’t be so surprised since it is a root, but there is a major difference in size between an ounce of rose petals and an ounce of ginger. I did add a tiny bit of sweetener when I brewed this, since I always put it in my chai, but no milk so I could taste the flavors clearly. It was noticeably sweet, which surprised me since the ground ginger I’ve tried in the past definitely complements sweet things, but isn’t noticeably sweet in tea. Candied ginger is a little too sweet for me in tea, especially if I want a generous kick of spicyness from it. This seemed like a happy medium. It had a mild candied-ginger sweetness, then a nice fiery aftertaste. I can’t wait to try it in a blend!
Flavors: Candy, Ginger, Spicy, Sweet
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I saw some ginger liquid in the store today. Just a 250 mL bottle of clear liquid. I guess you could just put it into tea?
I LOVE ginger. I used to not, then my friend got me into it (she also got me into being as enthusiastic about garlic and masala chai as her). She loves add ginger to chai. It adds a great flavor.
@MrQuackers: sounds like it could be interesting to try
@KuwiDelight: I eat a lot of garlic as well. My husband’s family has several family recipes that use fresh garlic which is how I got into it. I make my own herbal chai these days because I love chai, but I have definite and somewhat unusual preferences. I use allspice, cinnamon, cloves, and ginger. I often tweak it with a different base or extra elements, but those four spices are the core of it. I call it mulled chai since it’s about halfway between masala chai and traditional North American mulling spices.
I saw some ginger liquid in the store today. Just a 250 mL bottle of clear liquid. I guess you could just put it into tea?
I LOVE ginger. I used to not, then my friend got me into it (she also got me into being as enthusiastic about garlic and masala chai as her). She loves add ginger to chai. It adds a great flavor.
@MrQuackers: sounds like it could be interesting to try
@KuwiDelight: I eat a lot of garlic as well. My husband’s family has several family recipes that use fresh garlic which is how I got into it. I make my own herbal chai these days because I love chai, but I have definite and somewhat unusual preferences. I use allspice, cinnamon, cloves, and ginger. I often tweak it with a different base or extra elements, but those four spices are the core of it. I call it mulled chai since it’s about halfway between masala chai and traditional North American mulling spices.