Ginger is an incredible ingredient packed with health benefits and spicy fragrant aromas. It lends itself to main courses snacks pickles desserts and drinks — it’s hard to think of a more versatile spice on the planet. It has been used in ancient times from China to Europe where a pound was worth the price of a sheep at one point in the Middle Ages. Its role in human history dates back 5000 years or more.
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How to Grow Ginger in Pots and Get a Huge Harvest
As if its delicious taste wasn’t enough ginger also helps preserve food thanks to its antimicrobial properties. It has been used in traditional cultures for thousands of years to manage the symptoms of a variety of ailments improve digestion and calm the mind.
While many people enjoy this spice in cookies kombucha and curry from a store or restaurant they don’t know much about using this ingredient at home. If you occasionally throw a little ginger powder into a cookie recipe it’s time to improve your understanding of how to choose and use it. This comprehensive guide does just that from general tips for cooking with ginger and new ginger-heavy recipes to guidelines for how to prepare it properly. Get ready to become a ginger expert.
Ginger (Zingiber officinale) is a perennial evergreen plant native to the tropics of Asia. It belongs to the Zingiberaceae family which also includes turmeric galangal and cardamom. These two species are often found in dishes that feature ginger. Although ginger is technically a plant when chefs or herbalists use the word "ginger" they usually refer to the knobby yellow-brown thick-skinned root (rhizome) of the plant. Inside the skin is a fibrous pulp that can be chopped grated or juiced for use in medicine and cooking.
