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THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Ginger
(Zingiber officinale)
Family: Zingiberaceae
Ginger is one of the important spices all over the world, derived from
the a tuberous root of Zingiber officinale, a member of the Ginger family.
It is grown in India, Thailand, Hawaii, Jamaica, and numerous other
locations. Ginger has never been found growing wild, but was first cultivated
by the Chinese and Indians. It was one of the important spices that
led to the opening of the spice trade routes. The name Ginger comes
from the Sanskrit word "sinabera" meaning "shaped like
a horn" because of its resemblance to an antler. Ginger has a slightly
biting and hot flavor, with a rich, sweet, warm, and woody aroma. Ginger
is used in gingerbread, ginger ale, ginger snaps, and Asian dishes.
It can be used sliced, minced, or ground. The root is often dried and
ground or "crystallized" with sugar. It is also marketed in
different forms such as raw ginger, dry ginger, bleached dry ginger,
ginger powder, ginger oil, ginger oleoresin, ginger ale, ginger candy,
ginger beer, brined ginger, ginger wine, ginger squash, and ginger flakes.
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