Ginger
Common Name
| Latin Name | Family | Country/Origin |
| Zingiber officinale | Zingiberaceae | Native to India and China |
Spice Notes
Ginger, commonly mistaken for a root, has been around for thousands of years. Actually a rhizome, ginger was imported into ancient Rome from China over 2,000 years ago. Deriving its name from the Sanskrit word 'stringavera' meaning 'like a horn,' ginger can be found in many ancient writings and was even written about by Confucius. Spread throughout Europe in the Middle Ages, ginger was in high demand and was cultivated in the New World by the 16th century, playing an important role in the Spice Trade.
Ginger was also used as part of a treatment for the plague and Europeans began including it as a fixture at their dining room table. At pubs in England, bartenders would leave small bowls of ground ginger on their tables leading to the advent of ginger ale.
Ginger is a popular addition to many Asian cuisines and is found throughout many baked goods in the Western world. Available fresh, powdered, dried or crystallized, ginger has a strong, sweet aroma and an even stronger, pungent taste that can be described as slightly hot. Fresh ginger has an outer brown skin and an inside that can be pale yellow, white or red.
Purported Medicinal Qualities*
Ginger has long been used for its medicinal qualities and should rightfully be considered a super spice. Ginger is one of the most effective remedies for upset stomachs, nausea and digestive issues. It induces sweating which may be effective in relieving fevers, it provides relief from morning sickness and may even protect against cancer. Studies suggest that ginger may reduce and inhibit the growth of cancer cells. Only a small amount of ginger needs to be consumed to receive its numerous health benefits.
Historically ginger has been used to:
- Reduce inflamation
- Boost immune system
- Aid digestion
- Increase circulation
- Relieve nauseau and motion sickness
- Relieve cold symptoms
Culinary/Suggested Use
Dried or powdered ginger is common in baked goods in the Western world, but fresh is a staple in Asian cuisines. Commonly served with sushi, ginger neutralizes any sort of 'fish' smell and should be purchased young and wrinkle free. Older ginger can be used, but will have a stronger taste; one would be advised to use less. Remove the skin before cooking and slice in thin strips. Here are a few ideas to get you started:
- for a stronger flavor add towards the end of cooking
- add grated ginger to lemonade
- add to curry, curry powder or curry paste
- add it to stir-frys
- add thin slices to green salads
