Spice
Ginger
Ginger is the knobbly rhizome of Zingiber officinale, used fresh, dried, powdered, crystallised, or pickled. Hot, citrusy, and warming, it seasons sweet and savoury food from stir-fries and curries to cakes and teas. Young ginger is juicier and milder; mature roots are fibrous and pungent. Dried ginger shifts toward warmer, woodier notes than fresh.
Also known as: Adrak, Jiang, Ginger, Shōga
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Breeds, cuts & preparations
Variety
Australian GingerBaby GingerBlue HawaiianChinese WhiteCommon GingerIndian GingerJamaican GingerNigerian GingerYoung GingerZingiber officinale
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
CandiedCrystallisedDriedFreshFrozenGratedGroundJuiceMincedPastePickledPowderSliced
CommonCharacteristic
AromaticCitrusFreshPungentSpicySweetWarmWoody
History
IN
Ginger was cultivated in South Asia and traded as a premier warming spice.
IT
Roman and later medieval Europe imported dried ginger as a luxury seasoning.
Tropical colonial plantations expanded ginger supply for European and Asian markets.
Fresh refrigerated ginger joined dried powder as a global supermarket staple.