Ginger
Ginger arrived in the West Indies in the early 1500's, when the Spanish first occupied the Caribbean islands. In the Middle Ages in Europe, fresh ginger was a very valuable spice, where the fabulous root was grown by Spaniards on their Jamaican ginger plantations.
Ginger is a shade-loving perennial plant with rhizomes that grow below ground - when the ginger is cleaned and their leaf bases removed, the beautiful golden-brown colored roots are sent to market. Note: if a whitish-green tip appears on the ginger root, it can be planted and should grow in a tropical environment.
Fresh ginger contains resin and oils (terpineol, linalool, methyleugenol) that provide the pungent spice. Ginger is used dried in powdered form, candied and fresh. It is also used in drinks and perfumes. Many bakery products contain ginger - the gingerbread man - was introduced by Queen Elizabeth I of England. Fresh ginger is a great addition to stir-fries, and is excellent when added to bean, vegetable, tofu, tempeh, pasta dishes.
Ginger has been used for a very long time to help nausea - mariners and travelers have chewed fresh ginger for centuries for motion sickness, and it has been used for morning sickness. Some have used ginger to treat migraines in lieu of aspirin. Ancient writings have referenced ginger as a medicine - preventative and curative powers - as well as as a spice.
The lure of huge profits from ginger in the 15th century remained strong, and after the fall of the Roman Empire, ginger was enjoyed only by the wealthy - it became very scarce and very expensive. Arabian traders continued their monopoly of the spice trade for about 1,000 years following the demise of Rome. Ginger cultivation was brought to Zanzibar and parts of east Africa by these traders. Empire-building and commerce - over the centuries - have spread the cultivation of ginger to many tropical areas including Australia and Hawaii. The largest producer of dried and powdered ginger is India, and Brazil, the West Indies, China and Australia are impressive exporters of fresh ginger.
Ginger is a distant relative of bamboo, tumeric and cardamom, and grows in the shade in tropical growing areas around the world. Ginger ranges in strength from mild to eye-watering strong, and adds a very unique flavor to many dishes. This fabulous spice is present throughout the world, and has many culinary applications.
Varieties of Ginger
- Whole Root - Dried: Late maturing roots are harvested at the end of the 10 month average growing season, and although some of the harvest is held back as stock for replanting, the remaining roots are peeled and dried whole.
- Powdered: Ground from mature, dried whole root.
- Ginger Oil: When the oil and resin content is at its highest level - 9 to 10 months after planting - oil is produced from the maturing roots.
- Preserved Ginger: Ginger is harvested around the six month after planting, and then cooked and steeped in a heavy sugar syrup for many days before being packed.
- Crystrallized Ginger: Preserved ginger that is rolled in a fine sugar after being drained.
- Pickled Ginger: Fresh ginger that is thinly sliced and preserved in vinegar - mostly a rice based vinegar.
- Green Ginger: Fresh ginger that is also described as fresh sliced and pickled in brine.