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Old 09-01-2011, 05:51 PM   #1
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Blue Ginger

Once in a blue moon, I will discover that my newly purchased root is a blue ginger.



It feels like I won the lottery. It's very different from regular ginger... not much fiber or moisture. Grated on a microplane, it comes out as a solid paste. Much less pungent in taste. A raw slice can even be eaten, the texture more like a root tuber. Aroma has a hint of smoke, I think.

Unfortunately, I don't have recipes that take advantage of it. Any suggestions are welcome.

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Old 09-01-2011, 08:06 PM   #2
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Oh wow, I didn't even know there were two kinds! Mine isn't, I just sliced a hunk off the end to check!
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Old 09-01-2011, 08:18 PM   #3
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I may be wrong, but I thought blue ginger was another name for galangal, a distant ginger relative of ginger that looks nothing like what you have.

I think you have a piece of ginger with a dark ring around the perimeter.
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Old 09-01-2011, 08:31 PM   #4
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Sounds like galangal to me.
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Old 09-02-2011, 03:50 AM   #5
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My first wife was a galangal
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Old 09-02-2011, 09:15 AM   #6
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Every once in a while, I'll get a hand that will oxidize "blue" when peeled or sliced.

Craig
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Old 09-02-2011, 01:07 PM   #7
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I thought this was going to be about Ming Tsai's restaurant
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Old 09-02-2011, 02:41 PM   #8
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Quote:
Originally Posted by Sir_Loin_of_Beef View Post
I thought this was going to be about Ming Tsai's restaurant

We ate there a couple of years ago and had a great meal!
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Old 09-10-2011, 02:38 PM   #9
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young ginger

I had never heard of galangal being referred as blue ginger, so I could be mistaken, too. I was simply taught to treat ginger that is marked with a blue ring differently. It can't be grated for its juice, for example.

Here's another type of ginger. It's called "young ginger," sometimes "spring." It, too, is different. For starters, its skin is edible. It's much more mild, virtually no fiber. Raw, its texture is more like a raw potato. Its gingerness creeps up from the back end of the palate. Grating yields a lot of liquid; a slice steeped in tea is one common use. This is also the ginger that is pickled into gari that is served as a palate cleanser at sushi restaurants.

I don't know if it is actually an immature ginger lily rhizome. I suspect instead that it comes out this way due to a different growing method, perhaps hydroponically. It might be hard to find, even at your local asian market. I don't use it often, so any suggestions for this type of ginger is also welcome.

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Old 02-05-2014, 06:21 PM   #10
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We have blue ginger growing in our property in East Hawaii. It is called blue ginger because of the blue flowers it produces. The roots grow differently from your standard culinary ginger. Instead of the branching roots which we are familiar with from the market, the Blue ginger has tubers which are attached to the main root structure by thin filiments of root. The tubers in my patch are usually about the size of a golf ball, and I have found them to be as large as a fist. They are crunchy and mildly sweet when raw with a texture similar to water chestnut.
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