Ginger
(Zingiber officinale)
Description
The ginger plant grows all year round, and reaches a height of about 1 metre. It does best in a hot, humid climate with a lot of sun. It has yellow flowers with purple spots. After a year, the rhizome is dug up, washed, boiled, and laid in the sun for 8 days to dry. The rhizome is sold either peeled or unpeeled, whole or in pieces. In its ground form, it provides the familiar fresh spicy flavour as a spice. Some kinds of ginger, particularly those from China and Australia, are suitable for selling either preserved or in its own juice.
Origin
Ginger has never been seen in the wild, so its true origin is unknown. India is currently the biggest producer in the world, however. Ginger from China is characterised by its lemony taste, sometimes with a peppery taste with a sweet undertone. This ginger is lighter in colour and has a more fibrous structure. Nigeria and Australia are also notable producers.
Already in 2800 BC, Greek bakers used ginger in bread. Gingerbread was given as a sign of love and respect. In the Middle Ages, it was as valuable as black pepper and was used as a remedy for stomach complaints. English pub owners in the 18th century had small containers of ground ginger on the bar counter so that customers could sprinkle it in their beer. This is how ginger beer and ginger ale originated.
Unlike other tropical spices, ginger is easy to transport as a plant. First, it was transported to the Caribbean islands in order to cultivate it there. In 1547, it was transported from Jamaica to Spain, while the Portuguese exported it to South America in the mean time, to establish a ginger industry there.
Did you know?
The name “ginger” comes from the Latin word zingiber, pronounced by the Indonesian population as “singabera”, meaning “antlers”, which the dried ginger roots look rather a lot like. In Indonesian cuisine, the word “jahe” is sometimes also used for ginger. Ginger tea is often recommended to people who suffer form motion sickness, while chewing on ginger helps for a sore throat. It is also recommended for pregnant women who suffer from morning sickness. Ginger is still an essential ingredient in Indian curries.
Quality
Fresh ginger should smell fresh and lemony. Ground ginger, which has a different taste to fresh ginger, should be stored in a cool, dark place.
Uses
In general one could say that ginger is mostly used as an ingredient in sweet products in Europe, while in Eastern cuisines it is more often used in savoury dishes. Ground ginger is often used in soups, with meat and in curries. In America, ginger is added to bread, biscuits, sauces and desserts.