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It is hot, zesty and biting yet sweet and warm. Ginger is quite pungent and spicy with a very slight woody flavor that lends a certain mildness to its overall flavor profile. This particular ingredient is as aromatic as it is flavorful.
Origin is Southeast Asia
Ginger (or more precisely ginger root) is a rhizome of a flowering plant with the same name – ginger. This root we use as a spice and as medicine since the ancient times.
Ginger first appeared in the southern parts of the ancient China. From there, it spread to India, Maluku Islands (so-called Spice Islands), rest of the Asia and West Africa. Europe saw ginger for the first time in the 1st century when the ancient Romans traded with the India. When the Rome fell, Europe forgot about ginger until Marco Polo brought it again from his travel to the East. In the Middle Ages, a price of a half a kilogram of ginger was the same as of one sheep. In the 15th century, with the rediscovery of the New World, Ginger was brought to the Caribbean where it started to grow with ease. Today, India is the greatest producer of ginger in the world.
Great additions to asian style dishes or teas.
It's best to store ginger in the refrigerator intact, with the peel still on. You can store cut ginger in the refrigerator, but it won't keep as long. To maximize the storage time, place your ginger in a freezer bag; press out most of the air and place it in the crisper drawer in your refrigerator.
1 tablespoon of fresh ginger has:
- 4.8 calories.
- 1.07 grams (g) of carbohydrate.
- . 12 g of dietary fiber.
- . 11 g of protein.
- . 05 g fat.
- . 1 g of sugar.