ZINGIBER OFFICINALE
Family: Ginger (zingiberaceae)
Synonyms: Canton ginger, zingiber officinale,stem ginger, gingembre, gengibre
Form of use: Root, fresh, dried, ground into powder or pickled
Origin: The ginger plant is a perennial grown in the tropics. It is probably native to southern and central Asia. The plant is cultivated in India, Indonesia, China, Japan, Australia, South America and Nigeria.
Aroma: The taste of ginger is spicy, fruity and aromatic. It smells spicy and sharp.
Use: Ginger is a common spice in Asian cuisines. However, it has been popular in England as well since the heyday of the British Empire, which stretched over much of Asia during the 19th century. Ginger is used to season curry dishes and stews, poultry and lamb as well as fish and seafood. Ground ginger enhances gingerbread, rice milk and fruit salad.
Buying/storing: Fresh ginger is available in the produce section of well-supplied supermarkets. Ginger lasts for 2-3 weeks in the refrigerator. Ginger powder is found among the spices in most grocery stores. If closed in an airtight container in a cool, dark place, it will last for months. Pickled ginger is available in Asian specialty stores. Refrigerate after opening.
Properties: Ginger is a reedy plant sometimes more than 3 feet high. It has narrow leaves and buds from which individual yellow-red blossoms develop. It contains essential oils and resin (galangol, alpinol), which cause its distinctive taste. More precisely, it is the rhizome, known as “ginger root’’ although it is not a root botanically speaking, which gives ginger its taste.
Mythology: In 500 BC, Confucius, a philosopher, seasoned dishes with ginger. Daily consumption of ginger was believed to guarantee long life.
Medicinal use: Ginger tea and ginger baths are prescribed in Asian alternative medicine for rheumatism, muscle pain or colds. Ginger stimulates the appetite, promotes digestion and relieves stomach cramps.
Tips for cooking:
Fresh ginger is peeled and then grated or cut into very thin slices. Use it with discretion: its spiciness differs depending on its age.
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