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Ginger origins uses recipes
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Today
it is widely available from food stores and grocers and is a popular
ingredient for culinary purposes, especially in oriental cooking. It can
be purchased fresh, dried, powdered, crystallized, preserved in syrup
(also known as stem or candied ginger) and even ready-grated in
jars. The Editor has recently used the latter and upon tasting it
"straight from the jar" was somewhat dubious, finding it
to be relatively insipid compared to fresh root ginger. However, once
cooked the flavour came out and made a reasonable substitute for
freshly grated ginger but without such fiery quality. Comment: "Just
use a little more". Click here for lots of Ginger Recipes
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Ginger
is the common name given to the underground stem (rhizome) of
the perennial plant Zingiber officinale Roscoe. It is chemically
classified as an essential oil with pungent principles, and has been in
use as a flavoring agent worldwide for over 20 centuries, as well as
for medicinal purposes as an anti-emetic (prevents vomiting in
circumstances such as car sickness), anti-inflammatory, analgesic
and other properties relating to the well-being of the body.
Usually
grown in warmer climates, ginger is often referred to by its country of
origin e.g. Jamaican ginger, African ginger, and Cochin ginger (Chinese)
and although no-one really knows exactly where it originated
from, it has always been a prized commodity: in the middle ages a
pound of it had the same value as a whole sheep!
