Turmeric Vs. Ginger: SPICEography Showdown:

Turmeric Vs Ginger

Turmeric and ginger: Both of these spices are widely used to flavor foods and are popular ingredients in Indian cuisine. They come from self-propagating rhizomes (roots) of the same zingberacaea family and are often used in the same dishes. When cooking with these spices, you may have wondered just how similar they are. Can you use one in place of the other? Is one better than the other? Below we will look at their differences so that you can decide how best to use them.

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Basil: The King of Herbs


Like many other popular herbs, basil is a member of the mint family. This herb originated in Persia and India where it has now been cultivated for more than 5,000 years. Today, Egypt and the United States are the primary countries in which basil is grown and exported.

Surrounded by rich folklore, renowned for uses both culinary and medicinal and named for the Greek word meaning ‘king’, basil is indeed considered by many to be the ‘King of Herbs’.

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Fresh Ginger Vs. Ground Ginger: SPICEography Showdown

Fresh Ginger Vs Ground Ginger

Both dried and fresh ginger come from the underground stem of the ginger plant (Zingiber officinale) which is a part of the Zingiberaceae family. This means that the ginger plant is related to other spices like turmeric and cardamom. Ginger is a popular spice used to flavor beverages like ginger ale and ginger beer and is an important ingredient in a variety of Asian cuisines as well. It is used in dishes from the Caribbean, Africa and Europe. It is from China but spread throughout the world on the spice routes that existed as early as the first century.

The forms of ginger that are most familiar to Americans are the fresh form which involves peeling and chopping or grating the ginger, and the dried and ground form. This week on SPICEography Showdown, let’s take a look at how these two forms compare to each other and how to choose which one to use.

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