Arab traders presumably brought dried and pickled ginger to Rome and Greece in the fourth century BC. About five centuries later, dried ginger was a staple in European kitchens. Since its pungency was similar to pepper but it was less expensive, it conquered European cuisine.
Quick facts
| Scientific name | Zingiber officinale |
|---|---|
| Family | Zingiberaceae |
| Other names | Ginger root |
| Origin | South/Southeast China, Sri Lanka, Northern India, Pacific Islands | Parts used | underground stem (rhizome) |
Cultivation and processing
A large portion of ginger is grown on the Malabar Coast of India. Other important producing countries include China, Nigeria, Thailand, Indonesia, and Brazil. Ginger is harvested between 8 and 12 months after planting, depending on the desired pungency.
Young and mature ginger compared
Young ginger (harvested early) is mild, juicy, and has a thin, light yellow skin. It is particularly well-suited for Asian curries and salads.
Mature ginger (harvested fully ripe) has a thick, beige skin and a more intense, pungent aroma. It is the standard variety found in European supermarkets.
What does ginger taste like?
Ginger has a pungent, slightly sweet, and citrusy-fresh aroma. Its characteristic pungency comes from the gingerols it contains. When roasted or candied, it becomes sweeter and milder.
Culinary uses
- Asian cuisine: Curries, wok dishes, stir-fries, soups
- Tea: Ginger water with lemon and honey
- Baked goods: Ginger cake, gingerbread, ginger cookies
- Desserts: Candied ginger, ginger ice cream, ginger chocolate
- Drinks: Moscow Mule, ginger beer, syrup for mixed drinks
- Preservation: Pickled ginger (gari) for sushi
Storage
Fresh ginger root will keep in the refrigerator for 2–3 weeks if wrapped in a paper towel. For longer storage, you can also freeze ginger—simply place it in the freezer peeled or unpeeled.
