Ginger root is one of the oldest spices from the tropics. Already in ancient Chinese and ancient Indian Sanskrit writings it is mentioned as an elixir of life.
Versatile root
In Asian alternative medicine, ginger, which is botanically a rhizome (rootstock), is popularly used in the form of teas or baths for rheumatism, muscle aches and colds. In addition, it promotes blood circulation and digestion, has a decongestant effect as well as antibacterial. Different varieties of the sudorific spice are available in stores fresh, dried or ground.
Origin as well as harvest time have an influence on the fruity-hot aroma: If the root is harvested early, it is still quite thin and mild in nature. Harvested later, the root can be up to 10 centimeters thick and extremely pungent. Because of its subtle intense flavor, Jamaican ginger is considered one of the best varieties of ginger.
Small spice lore
Savoury as well as sweet dishes and drinks can be flavoured by the essential oils and resins of the yellowish-white root. Thus, fresh or dried ginger is suitable for meat, chicken and fish dishes, baked goods, fruit salads, fruit compotes, jelly, confectionery, liqueur, beer and lemonades. Especially in English-speaking countries, “ginger ale” and “ginger bread” have enjoyed great popularity since the 19th century. Pickled or candied ginger is a delicacy.
In Far Eastern cuisine, ginger – like cardamom and turmeric – is mainly known as a spice for curries. Fresh ginger is peeled, then cut into wafer-thin slices or small pieces as desired and cooked with. Eaten raw as a bread topping or even in green tea for breakfast, it is a spicy pick-me-up.
The root will keep fresh in the refrigerator for two to three weeks and can be consumed as needed.
