Ginger is a fragrant berry, somewhat resembles a plum. It is a high yielding fruit and is esteemed for its fragrance and delicate flavor. As with cranberries, ginger is often used in Chinese herbal medicine. The name for the cultivated ginger, Zingiber officinale, having originated from the Cantonese word (in the Korean language)zin meaning “to bear skins.”
In the 15th century the Portuguese conquered China and brought ginger with them. Later on, it was grown in KwaZulu-Natal in South Africa. British colonizers introduced ginger to India and Malaysia as early as the 18th century. Ginger was highly preferred over cinnamon as a seasoning and was usually served in a round container.
American Colonies adopted ginger as a seasoning and it was served as a table condiment. As a result, ginger grew everywhere. It became a staple that was available to everyone and its flavor spread as the need for a stable food supply increased. As a result, ginger today is cultivated all over the world wherever the weather allows.
A Semi-Local Spice
Ginger is one of the many local spices that the Chinese trace to the area that they settled upon. It was one of the first plants to become domesticated and it is still used in many Chinese dishes today. In fact, modern day cuisine utilize the many differing ginger flavors to achieve a certain unique blend of flavors. In India, for instance, ginger is used in a curry known as ‘basmati’. It is also used in desserts known as ‘chutney’. In Jamaica, jerk spice is a popular seasoning for vegetables and a pepper is ground of this spice. Ginger is also a major ingredient in making gingerbread, caramels, and other sweets.
The SpiceBehind the Spice
Ginger is a remarkably useful spice. It can help improve digestion, prevent nausea, relieve pain and soothe a sore throat. In fact, it is�s most effective ingredient in the world. The exact active amount of ginger needed for any particular use is determined by many factors. Recipes have been developed to determine the specific amounts of ginger needed for standard flavors and also for specific herbs and spices.
The Original ‘Ginger’
Ginger is actually a perennial plant native to central Asia and parts of the Himalayas. It has been used for thousands of years. In fact, the ginger plant is one of the first plants commonly used in Ayurvedic medicine. Between the 7th and 15th centuries the Portuguese and Spanish explorers brought ginger to India and Southeast Asia. It was plantation grown along the Malay Peninsula and Guligha, and also in the states of Perak and Kelantan.
Modern Ginger
The effects of modern ginger are more profound than those of its ancient ancestor. Modern ginger is a rich source of antioxidant ‘antioxidants’ that are recognized to combat oxidative stress and traditional ginger has been shown to have anti-inflammatory effects that are similar to those of ginger.
Ginger is also a good source of vitamins and minerals. A rich source of dietary fiber and phytonutrients, modern ginger is also a good source of micronutrients and has a significantly higher amount of vitamin C than other ginger varieties. These micronutrients are thought to play a role in suppressing cancer cells and possibly in protection against tooth decay.
Ginger is also known to affect the central nervous system and blood glucose levels and to help regulate iron absorption. It also may have antioxidant properties and in recent years it has been used with other spices in order to suppress nausea symptoms.
Other Uses of Ginger
In India and central Asia ginger is used in food for digestive, mood and sexual health. It is also used for décor and is one of the main ingredients in ‘sensory substances’ used to make tea. Ginger is also one of the main ingredients in soaps and detergents. In the Far East and Africa it is used in perfume.ialsi are a common ingredient in Ayurvedic medicine, used for improving digestion and for making perfumes and scented water. It is also known to help regulate menstrual periods.
The Uses of Ginger
Despite having many known and inexpensive uses, ginger is also used in cooking. It is found in many Regional cuisines and is used both fresh and infusions. Far East cuisines commonly use ginger in their cooking. Other commonly used parts of the ginger plant include the rhizome and the seeds.
Lemon and GingerGinger is easily Combineable 10-50 times without breaking. It works well in Cocktails, Brasseries, condiments, egg and dairy products, spices, custard, pastries. It is used in pickling, sauces, sachets, savouries, cuisine, garnishing, meat, porridge, noodles, bread, cake, pulps.
About The Author
Helena Eater
How much does the quality of food really matter? If you eat food that tastes good, your life will be better. If you eat food that tastes bad, your life will be worse. The difference between good and evil is partly subjective: what tastes good to me might taste bad to you. The difference is also partly objective: what restaurants I think serve good food might serve lousy food to you. But if we stick to objective measures — measures such as how much weight people gain or lose — we can cut through some of the subjectivity.
