Zingiber officinale

Ginger belongs to the family Zingiberaceae. The herbaceous plant that grows 2 metres high is cultivated for its knobby rhizomes, which are dried and peeled to make the spice. The thicker centre pieces are often preserved in sugar and sold as a delicacy. Peeled ginger is yellowish, but turns nearly white after bleaching. Ginger powder has a yellowish-ochre colour

Countries of origin

India, China, South America
Ginger originates from China. It was most likely introduced in Europe around the time of Christ, and in Germany at the time of Charlemagne. China and Nigeria are the primary suppliers of ginger, although it is cultivated today in virtually all tropical countries.

Flavour and aroma

The volatile oils and various aromatic resins contained in ginger provide the warming, woody aroma, and spicy-hot, sweet flavour. Poultry, lamb, veal, fish, sweet-and-sour dishes, piquant salads, rice, desserts, baked goods, cakes, as well as pickled gherkins; used to make chocolate and liqueurs The spiciness of ginger is especially popular in Asian vegetable and meat dishes, and its sweet accent makes it ideal for spicing lebkuchen, pastry, pudding and cakes of all kinds. Other specialties include ginger candy and pralines, ginger marmalade, ginger ale, ginger wine and ginger beer. Whole pieces of ginger enhance fish and meat marinades, pickled gherkins, pumpkin, pear, juices and fruit compote. Ground ginger adds the right taste to Oriental ground-meat fried in batter, spinach, carrots, lamb, fish, pasta, soups and sauces. Ginger is also an important ingre-dient for alcoholic beverage manufacturers and candy producers.

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