Ginger
BOTANICALLY SPEAKING
The knobby root-like bulb of the perennial herb Zingiber officinale, Ginger is a member of an extended family that includes Turmeric and Cardamom. The plant grows two to three feet tall. Once its leaves die back the thick roots, each about 6 inches long, are dug up, washed, peeled and sun dried. The flavor of Ginger is earthy and pungent, with a zesty note of citrus. It is available dried, in whole pieces, ground, roasted and crystallized.
YUM FACTOR
The world of baked goods would be much less delicious without this spirited flavoring. Spice cake, ginger snaps, gingerbread and French pain d’epice all owe their heady aroma and flavor to dried Ginger. It has natural affinity with fruit, vegetables and meat, making it the perfect go-to for spicing up a glaze for salmon, carrots and sweet potatoes, or for adding a spicy edge to stir-fry.
GLOBETROTTER’S GUIDE
The origins of wild Ginger are unclear, but it is believed to be native to the region between India and East Asia. Today China, India, and Nigeria are the principal sources of dried Ginger while Crystallized Ginger is imported from Australia.
BELIEVE IT…OR NOT
Long cultivated by the ancient Chinese and Hindus, Ginger was one of the first Asian spices known in Europe. Its Latin name, Zingiber, means “shaped like a horn” and refers to the roots, which resemble deer antlers. The Anglo-Saxons quickly realized its utility for making gingerbread, which was considered a gift of love and respect. Romans used it for medicinal purposes, and it is still thought to lessen seasickness and morning sickness. Toward the end of the 19th century, Ginger was commonly stirred into beer or ale with a hot poker, giving us the term ginger ale.
RECIPES
Honey Ginger Grilled Salmon
Gingerbread Men Cookies