Ginger root is a staple in most kitchens and easily recognisable, but did you know it’s actually indigenous to Southern China and has green leaves that grow to up to a metre long with yellow flowers?
Ginger has long been used since ancient times in cuisine and infusions across continents. The Ancient Romans first traded it in Europe in the 1st Century A.D. and it has long occupied a popular place in medicinal folklore, even back in medieval England where it was traded by Arabian merchants. In Victorian times a ginger grinder or shaker was placed on the dining table alongside the salt and pepper.
Ginger has long been known as a palate cleanser and digestive aid in the East from where it originally comes. Here in the West it’s a popular ingredient in cooking for its fiery kick. It works well for both sweet (think gingerbread man biscuits) and savoury hot recipes and, of course, many Asian dishes are regularly infused with ginger.
This wonderful root is still used today all over the world and grown commercially in Nigeria, Indonesia, Nepal, India and China.