It’s almost impossible to imagine Asian cuisine without the fiery and aromatic flavor of ginger. It enhances the taste of sweet as well as savory dishes, not to mention, the added benefits we get from its anti-bacterial, anti-cancer and anti-inflammatory properties. I have been sipping cups of ginger tea for the past two days to relive my inflamed throat and severe headaches—a bad case of the flu. Such are the medicinal and healing properties of ginger. When used in cooking, ginger gives a distinctive flavor to dishes and inji puli is a great example.
