Ginger puree

Ginger purée is a culinary preparation obtained by crushing the fresh root of Zingiber officinale, commonly known as ginger. This purée is used as an ingredient in various recipes to provide a characteristic, spicy, and slightly sweet flavor, in addition to an intense and refreshing aroma.

Origin: Ginger is a plant native to Southeast Asia, where it has been used both in gastronomy and traditional medicine for thousands of years. Today, its cultivation extends to many tropical and subtropical regions of the world.

Properties: Ginger purée retains the medicinal and nutritional properties of the fresh root, standing out for its antioxidant, anti-inflammatory, and digestive content. In cooking, it helps to enhance flavors, add a spicy touch, and balance both sweet and savory dishes.

Synonyms in Latin American Spanish: In different Latin American countries, this ingredient may also be known as pasta de jengibre (ginger paste), gingibre molido (ground ginger), or simply jengibre triturado (crushed ginger). Although "puré de jengibre" is the most common term in recipes, these synonyms are often used in some contexts or regions.