FoodReference.com Logo

FoodReference.com   (Since 1999)
 

Food Articles, News & Features Section

Home      Food Articles      Food Trivia      Today in Food History      Recipes      Cooking Tips      Videos      Food Quotes      Who's Who      Food Trivia Quizzes      Crosswords      Food Poems      Cookbooks      Food Posters      Recipe Contests      Culinary Schools      Gourmet Tours      Food Festivals & Shows

 You are here > Home > Food Articles

HERBS & SPICES >  Ginger

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

Culinary Posters and Food Art

GINGER (Zingiber Officinalis)

 

See also: Ginger Facts & Trivia

Ginger was used in ancient times as a food preservative and to help treat digestive problems. To treat digestive problems, Greeks would eat ginger wrapped in bread. Eventually ginger was added to the bread dough creating that wonderful treat many around the globe love today: gingerbread!

Ginger ale eventually stemmed from a ginger beer made by the English and Colonial America as a remedy for diarrhea, nausea and vomiting.

Ginger thrives in the tropics and warmer regions and is therefore currently grown in parts of West Africa, the West Indies, India and China with the best quality ginger coming from Jamaica where it is most abundant. In the United States, ginger is grown in Florida, Hawaii, and along the eastern coast of Texas.

Gingerroot is characterized by it’s strong sweet, yet woodsy smell. It is tan in color with white to creamy-yellow flesh that can be coarse yet stringy.

GingerSelection and Storage
Ginger is available year-round. When selecting gingerroot, choose robust firm roots with a spicy fragrance and smooth skin. Gingerroot should not be cracked or withered. It can be stored tightly wrapped in a paper towel or plastic wrap (or put into a plastic bag) in the refrigerator for 2–3 weeks and like galangal, gingerroot can also be placed in a jar of sherry and refrigerated for 3–6 months.

Preparation
Peel skin from the root and gently peel the skin beneath (that closest to the root is the most flavorful). Gingerroot can be sliced or minced (minced gingerroot gives the most pungent flavor). Ginger is popular in Asian cuisine where it is used both fresh and dried. Ginger can also be found crystallized, candied, preserved and pickled.

The powdered, dried form of ginger has a more spicy, intense flavor and is often used in baking (gingerbread, gingersnaps, ginger cookies).

eat 5 to 9 a dayGINGER
     The aromatic rhizome of this 30 – 60 cm tall tropical plant is used in food preparation and as medicine for centuries in southeastern Asia. There, pharmacists recommend it for any ailment with which people may be afflicted.
     After ginger was first introduced in Europe (approximately 800 AD) it ranked second to pepper as a spice for centuries.
     Ginger grows in southern China, Japan, West Africa, and many other tropical countries including the Caribbean islands. Jamaican ginger is considered to be the best of all.
     Chinese cooks use ginger with beef successfully, whereas European chefs prefer to use it as an exotic flavouring for fresh fruit salads, or to give cream of carrot soup and extra kick.
     English make candied ginger, ginger jam, and dry it to be ground and use as a condiment.
     Chinese dry ginger and sell it as green ginger. Black ginger is first scalded and then dried.
     Fresh ginger is best. Its thin skin can be scraped with the back of a spoon and then cut, grated or pounded to mix into soups, sauces and stews.
     Ginger possesses an intriguing; sweet, spicy and pungent flavour rendering it suitable for use in a range of dishes from stir-fried beef to ginger tea.
     Ginger ale, ginger beer and ginger wine are only vaguely flavoured with ginger.

 

TOP 

RELATED ARTICLES

HERBS & SPICES       A Hot Little Farm in New Jersey       Allspice Field Report       Amchur or Amchoor       Anise Field Report       Antioxidant Rich Spices       Back to the Grind       Basil, Egyptian Basil       Basil       Basil: Saint or Sinner?       Black Pepper Report: Indonesia       Capers       Cardamom       Cardamom Report, India       Chinese 5 Spice Powder: High 5       Cilantro       Cinnamon Trail       Cinnamon 2       Clove Field Report       Cumin Field Report       Fennel, Food Facts       Fennel, Buying & Using       Fennel: The Spice of Angels       Fenugreek       File (File Gumbo)      Galangal       Ginger       Ginger Field Report, India       Herbal Essentials       Horseradish       MSG 'Truthiness'       Mustard: Cutting the Mustard       Nutmeg       Oregano Field Report       Paprika       Parsley: The Devil's Seeds      Pepper, Nothing to Sneeze At       Red Pepper Field Report       Rosemary       Rosemary: Remember Rosemary       Saffron       Saffron Field Report, Spain       Sage Field Report: Albania       Sage: The  Savior       Salt of the Earth Part 1       Salt of the Earth Part 2       Sassafras       Sassafras 2       Seed Spices       Sesame: Open Sesame       Spice Up Your Life       Tarragon, The Dragon Herb       Thyme, In the Nick of Thyme       Turmeric       Turmeric and Dill Pickles       Unjha Seed Field Report       Vanilla       Vanilla Field Report, Madagascar
Home       About Us & Contact Us       Food Articles       Free Food Magazines      Food Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

 

POPULAR PAGES

Order Free Food & Kitchen Catalogs

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

Chef with red wine glass