Ginger
Information about Ginger plus Ginger recipe
collection
�
������
 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 two 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!
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
�
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.
|
|
