What is Ginger?
A spice is leaves, seeds, or other plant parts used for flavoring food or as a condiment. The name derives from the Late Latin word species, meaning “wares” or “spices.” Spices are sometimes categorized by their cultural connection, for example, Italian spices or Cajun spices. Some herbs are also considered to be spices, but not all spices are herbs.
Zingiber officinale, or ginger, is a creeping perennial indigenous to tropical Asia and other tropical areas, including Jamaica, and is cultivated in the United States, India, and China. Ginger generally refers to the fresh or dried, whole or powdered rhizome of the plant. Although it is often called ginger root, it is not a root. Turmeric is in the same family.
Description. The ginger stalk and scape grow to a height of three to four feet (90 to 120 cm). White with purple streaks or yellowish in color, the flowers grow on spikes at the end of the scapes that grow from the rhizome.
Food and Other Uses. Ginger is described as fiery and pungent, and rates seven of ten on the hotness scale. It is closely associated with gingerbread, cake, cookies, pie, sausage, and curry. It is sometimes called for in Jamaican jerk paste, and it is used in Chinese kung pao. Sliced pickled ginger is used to clear the palate between different pieces of sushi.
Ginger is used in several beverages, such as ginger tisane, made by boiling ginger for several minutes. Ginger ale and ginger beer both got their names from an important ingredient: ginger. Dried ginger is one of the ingredients in the French four-spice mixture called quatre épices, along with nutmeg, white pepper, and cloves. Dried ginger is also used in Indian curry powders and Chinese five spice powder.
Ginger is noted as having antioxidant effects. Ginger is also used to prevent or diminish nausea, but some physicians recommend against using it during pregnancy, so if you have concerns about this particular issue, check with a health care professional. Ginger root extract is also an ingredient in shampoo.
Written by Mary Elizabeth
