Use this classic ginger cookie dough to create four deliciously different ginger cookies.
Brew a cup of our healing tea and reap ginger's golden rewards. Fresh lemon balances the ginger's bright acidity, while honey mellows the spice.
Candied, dried and rolled in sugar, crystallized ginger is the pride of Australia's thriving ginger industry. The best medallions are cut from the tender heart of the baby ginger rhizome and are enjoyed plain or dipped in chocolate.
A double dose of ginger (ground and crystallized) brings these moist, carrot-filled cupcakes to life – and a swirl of cream cheese icing takes them over the top! If you like, garnish each cupcake with chopped crystallized ginger.
Cane syrup adds distinctive caramel flavour and colour to these slightly spicy ginger cookies.
Undertones of molasses blend with overtones of ginger for a classic flavour in this delicate cake. Serve with whipped cream.
This clementine-and-ginger glaze is so easy to make. It's perfect paired with salmon, but any fish will do. Serve with rice or noodles.
Japanese shredded pickled ginger (shoga) adds striking crimson colour and intense ginger flavour to stir-fries. Find it in specialty Japanese or Korean stores. By comparison, sushi ginger (gari) is light pink, mild and thinly sliced. Use it in a pinch.
