Description
Zingiber officinale The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived components, particularly gingerols & shogaols, which form from gingerols when ginger is dried or cooked. Mature ginger roots are fibrous & nearly dry. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers & cake, ginger ale & ginger beer.
It is always recommended to use the amount idicated in your recipe. For a heavy ginger flavor and aroma use 1 oz. or more. For a more subtle flavor use less than 1 oz. Typicall addition time is the last 2 - 5 minutes of the boil to flame out.