Ginger

ORIGIN

Ginger, scientific name Zingiber Officinale, is a plant originating from Asia and belonging to the Zingiberaceae family.

The first written example of the word ‘ginger’ dates back to 1255. However, ginger root has long been used in traditional medicine in many Asian countries. In China, ginger was mainly used to stimulate digestion. It was one of the most widely traded spices between the East and Europe in the Middle Ages. A known tonic, ginger became popular in France in the 16th century. Studies since 1980 have shown that ginger has interesting properties and benefits when eaten.

CULTIVATION METHOD

Measuring around 60cm, the ginger plant grows in well-drained, humus-rich soils in a humid atmosphere and a stable temperature. For this reason, it tends to be found in tropical countries. It should ideally be planted in partial shade.

Ginger blooms between July and September and is characterised by the emergence of red flowers. Ginger is usually harvested between May and November.

Like curcumin, the part of ginger that is used and sold is the rhizome, the lower part of the plant.

HOW TO USE IT WHEN COOKING

Ginger powder is very popular in Asian cuisine for its sour taste and also works very well in Indian and oriental cuisines.

Its hot and spicy taste comes from the gingerols contained in ginger root. It adds great flavour to soups, red meat, poultry, rice and more European dishes such as vol-au-vent and fish quenelle. Ground ginger is also used in curry mixes and king prawn fricassees.