Swollen root and hypocotyl · Amaranthaceae
Beetroot
Beta vulgaris subsp. vulgaris, Conditiva Group
Sweet and earthy, with a mineral-like depth. Roasting concentrates sweetness; pickling adds an acidic counterpoint.
The Alchemist's Pantry
The Root Cellar
Where Distinctive Flavours Are Crafted.
Roots, rhizomes, tubers and underground ingredients.
Turn a reviewed leaf from this chapter. Historical sources, flavour affinities and kitchen notes accompany each ingredient.
Rhizome · underground stem used as a spice
Ginger
Zingiber officinale
Fresh ginger is pungent, warming and aromatic, with citrus-like freshness and fibrous flesh. Dried ground ginger is less juicy and more warmly earthy. Neither has the same balance as sweet preserved ginger, so changing forms...
Culinary root · pungent taproot
Horseradish
Armoracia rusticana
A sharp, clean, nose-tingling pungency rather than chilli-like warmth. Freshly grated root is especially forceful; its character fades after preparation and much of the flavour is lost in cooking. The flesh is firm and fibrous.
Rhizome spice · Zingiberaceae
Turmeric
Curcuma longa
Earthy, warm and slightly bitter, with a dry pepper-like edge. Fresh rhizome has a brighter, more vegetal character than ground dried spice.
☙ The Root Cellar ❧