I like to add aromatics to my broth. Ginger is one of my favorites; the sensation of drinking a ginger-rich broth is always a sensual treat.
If you plan on drinking broth on a regular basis, consider investing in a small mortar and pestle. I have found them for a good price at Ax Man Surplus on University Ave in St Paul. Second hand stores are also a good place to look for them. Using this kitchen device crushes your ingredients instead of cutting them. This releases more of the aromatic oils that create an enveloping fragrance. If you don’t have a mortar and pestle and aren’t ready to invest in another kitchen gadget, consider using a (not sharp) kitchen tool with a sturdy wooden handle turned upside-down as the pestle and a small bowl as the mortar. Here are some ideas to take into consideration when making your broth infusion:
– Bring your broth to a simmer before drinking. Add your extra ingredients while bringing the broth up to temperature. The longer the add-in ingredients sit in the hot broth, the more powerful their flavor will be.
– Fresh herbs and ingredients are going to be more juicy and picante but less potent than dried. For example, you need a tablespoon of raw ginger root to create the same burn as a half teaspoon of powdered.
– For a less intense effect, consider leaving your add-ins whole. Adding whole large pieces of ginger or turmeric root, whole coriander or cumin seed, and whole cilantro or parsley stems will make a lighter infusion than if you minced the same ingredients. Mashing them in a mortar and pestle will produce a very concentrated flavor.
– If using a mortar and pestle, chop the ingredients up and add a pinch of salt to the basin before beginning. The salt will help mash the ingredients, and add a nice flavor to the broth. We recommend using unsalted broth when using a mortar and pestle for this reason.
Example Infusion Recipe
8 ounces unsalted chicken broth
1 Tablespoon raw ginger root, skin on, roughly chopped
1 teaspoon turmeric root, skin on, roughly chopped
1 pinch of salt
Place the chicken broth in a saucepan, and heat it on a medium low stove.
Add the ginger, turmeric and salt to a mortar and pestle. Smash it until it creates a juicy, vibrantly hued paste.
Scrape the contents of the mortar into the chicken broth. Pour a small amount of broth into the mortar, swirl, and pour back into the sauce pan to capture all of the paste.
Heat the broth to a simmer. Pour broth through a strainer into a mug. Enjoy!
Other Ingredients to Consider. Mix and match adding up to three ingredients to 8-ounces of broth:
1 Tablespoon Fresh Orange, Lemon, or Grapefruit Juice.
1 teaspoon whole Coriander, Cumin, Cardamom, and Fennel seeds.
1/2 teaspoon dried Turmeric, Cinnamon, and Ginger powders.
1/4 teaspoon Smoked Paprika and Cayenne Pepper powders.
1 Tablespoon fresh Parsley, Cilantro, Basil, Sage and Tarragon.
1 teaspoon fresh Oregano, Rosemary, and Thyme.
1 Tablespoon Lemongrass, Ginger, Galangal, and Turmeric roots.