The Benefits of Ginger: Chunky Ginger Syrup

Warming ginger jazzes up winter foods.


| January/February 2001



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Makes 1 cup

It’s no wonder fresh ginger tastes pungent. It contains a family of molecules called gingerols that are structurally related to capsaicin, the compound responsible for the hot bite of chiles.

To use this syrup, mix it with an equal amount of boiling water and pour over pancakes or vanilla ice cream.

• 1/4 pound firm, fresh ginger rhizome
• 1 cup sugar
• 2/3 cup water

1. Peel the ginger, slice thinly, then mince it fine in a food processor or with a sharp knife.

2. Put the ginger in a small saucepan with the sugar and water. Bring to a boil over a high flame, then reduce to a simmer.





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