Ginger spice mixture (for meat)

Ginger - a delicate and spicy spice, long known around the world, loved by chefs in Japan, China and India, and is experiencing a new dawn of its popularity. The composition and properties of ginger make it a unique spice with universal application in various dishes.

Mixture of spices "Ginger" composition: chopped onion, chopped garlic, chopped red paprika, ground ginger, ground red pepper, dried parsley, ground coriander, granulated garlic, ground turmeric, sugar. The mixture of spices "Ginger" has a pleasant spicy aroma and slightly burning taste.
The mixture of spices "Ginger" is used for rubbing or marinating poultry meat, for cooking grilled chicken, as well as marinating and roasting meat of other varieties. The mixture of spices "Ginger" can be used to prepare various sauces, marinades, vegetable and fish dishes. With the "Ginger" mixture, we also recommend making a honey marinade for roasting chicken or chicken wings. The cooked dish acquires a pleasant spicy aroma, appetizing crust and attractive color.

Characteristic:

Appearance - loose mixture.
Color - beige with hints of red.
The taste is spicy, slightly burning.
The smell is inherent in the spices that are part of the mixture.

Application:
When using a mixture of spices "Ginger" for rubbing or marinating poultry or meat of other varieties, it is recommended to use 10-20 g of the mixture per 1 kg of unsalted meat. Recommended marinade time in a cool place - 2-4 hours.
To prepare 100 g of honey marinade with a mixture of spices "Ginger", take
honey - 45g; table salt - 9 g; vinegar 9% - 8g; oils - 18g; Ginger mixture - 20g. Grate chicken, chicken wings or any other meat with the prepared marinade, place in an airtight container and place to marinate in a cool place for 30 - 40 minutes. Then bake for 15 minutes. at a temperature of 250 0C, then ready at a temperature of 180-200 0C. Consumption of honey marinade with a mixture of "Ginger" per 1 kg of meat ≈ 50 g

Recommendations:
When pickling, choose the right container. The dishes should not be too big or small, but exactly the size of a piece of chicken or meat. One of the best options for marinating is a plastic bag or cling film. Wrap it in a spicy mixture of poultry or meat and put the marinade in a cool place. Do not use metal (non-enamelled) containers and pans. Metal can affect the taste of the marinade.

Storage conditions:
The mixture of spices "Ginger" should be stored in airtight containers made of opaque material in clean, dry, well-ventilated rooms with a relative humidity of 70-75% at a temperature not exceeding 20oC. Do not store in the open.