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All About GingerWhat is it?Ginger is a perennial herbaceous plant with underground stems called rhizomes. It is often referred to as ginger root however it is not a root or a tuber. Ginger isn’t started from seeds, but from fresh pieces of rhizomes. It has the ability to self-replicate itself and produce a new plant.Ginger is a tropical species native to South East Asia.Botanically known as “Zingiber Officinale” it is the most popular hot spice in the world. Fun FactsGinger comes from a sanskrit word meaning “horn root”.In China, foods are considered cooling (YIN) or warming (YANG). Ginger is very yang (warming) – it is used to balance the lesser attributes of other foods – for example: like the fishiness of fish!This warming spice comes from the same family as cardamom and turmeric.It has been used in Asian foods for centuries.Today ginger is grown throughout the tropics.Today ginger can be found in any grocery stores and sold for a few dollars. But back in the 14th century, a pound of ginger held a value equal to that of a whole live sheep!Which part of the plant am I eating?If you enjoy the spicy taste of ginger in baked goods, candies and Asian dishes, you may have wondered what part of the plant you’re eating. The ginger plant grows from a large, knobby root known as a rhizome and it’s from this rhizome that fresh, crystallized and powdered ginger comes from. Fresh ginger can be found in the produce section of grocery stores, or you can grow it at home from a piece of fresh root. The edible parts of the ginger plant are the rhizomes and the above-ground stems when they are young and tender. Ginger Uses Fresh, chopped ginger adds a delicious, mildly spicy flavor to Asian dishes such as stir-fries. The fresh root also adds another layer of flavour to pumpkin or squash soup.Fresh ginger root can be steeped in hot water for tea.Sliced ginger can be pickled for a side dish to sushi.Powdered ginger (dried form) is best used for baked goods such as gingerbread.Ginger is an ingredient in ginger ale.Sliced ginger can be candied (aka crystallized ginger) for a spicy and chewy snack.Ginger naturally helps prevent nausea, especially when it results from dizziness or motion sickness. If you get motion sickness, eating crystallized ginger or ginger chews, can help alleviate symptoms.Interesting Fact:In the early days of commercial aviation, ginger snaps were often served during turbulence.Ginger as MedicineIn the middle ages, the ginger spice was used medicinally. It was believed to relieve respiratory difficulties, strengthen weak stomachs, and expel plague, and was sometimes combined with honey. Henry VIII is said to have used a ginger concoction in hopes of building a resistance to the plague.It was even used as a food preservative since it did not spoil as quickly as other baked goods. It also had the ability to disguise the taste of preserved meats. Harvesting GingerGinger takes 8-10 months to mature and it doesn’t tolerate frost. The knobby rhizome is dug up when the 1 meter or so tall leaves and stems of the plant wither, which occurs between 5 and 10 months after planting. At five months the harvested rhizomes are tender and fleshy with a relatively mild flavour, after 7 months the rhizomes will become more fibrous and less juicy. Young ginger does not have to be peeled before use. It’s skin is very thin therefore it should be wrapped in plastic when storing in the fridge. We are more familiar with mature rhizomes, with thick skin, therefore they are more fibrous and should not be stored in the fridge wrapped in plastic. This will cause mould. Stems: 1m highLeaves: 15-30 cm longFlowers: cone like yellow spikes produced from white and pink buds. Once harvested, it is prepared for market by either scalding it to produce black ginger, or by scraping and washing it to produce white ginger. Top 5 ginger producing countries:1) India (India is the largest producer and consumer of ginger in the world)2) China 3) Nepal4) Nigeria5) ThailandIt can be produced in many other countries but does best in moist, tropical conditions.Ginger is also cultivated in Japan, Indonesia, Australia and the West Indies Islands. World trade in ginger is estimated at $190 million per year. The largest ginger importers are the United Kingdom, the United States and Saudi Arabia.Why is ginger spicy?Ginger derives its spiciness from the principle compounds gingerol, shogaol and zingerone. Gingerol is the active component in fresh ginger. Zingerone, which is the least pungent, occurs when gingerol is transformed by cooking. Shogaol, which is the most pungent, occurs when gingerol is dried. Shogaol is twice as pungent as gingerol. Types of Ginger:Dried ginger (aka powdered ginger)All harvested rhizomes are washed to remove any attached soil and then dried. If the rhizomes are left unpeeled they are known as “black” or “green” ginger. If the rhizomes are peeled, they are known as “white” ginger. Some processors will artificially enhance the whiteness of white ginger destined for export by either soaking in limewater or dusting in calcium carbonate. Whether the rhizomes are peeled or unpeeled, soaked or not depends upon the country or region in which they are grown. The traditional method of drying is to place the washed rhizomes, sliced or whole, on bamboo mats and sun-dry for one to two weeks. Mechanical dryers can also be used. Once the ginger is completely dry, it is put through a mixer or blender to turn it into powder. The powder is then put through a sieve and left to cool and then stored. If you grow ginger at home, this can easily be done. Indian ginger Although ginger is grown in many regions of India, 2 varieties grow in the south-western state of Kerala and are said to be exceptional quality: Cochin ginger and Calicut ginger. Chinese gingerChinese ginger is generally lighter in colour than Indian ginger and tends to be more fibrous. Most Chinese ginger is exported to Japan.Australian gingerAlthough Australia is not a large producer, it does grow ginger with the highest lemon-like odour. It is grown in the Queensland’s Sunshine coast widely exported and has a clean crisp taste. Nigerian gingerMuch of Nigeria’s ginger is used for the distillation of essential oils and the extraction of oleoresin for flavouring and seasoning.Jamaican gingerJamaican ginger is widely help to rank alongside Indian ginger as the finest in the world. It has an intense fragrance and a delicate eucalyptus-like aroma and flavour. This ginger is used to make the internationally famous Jamaican ginger beer. Interesting Fact: Traditional ginger beers are cloudy, while ginger ales are clear. The dry version is what we recognize today as ginger ale -- it's pale in color and has a mellow ginger flavor. The big difference between ginger beer and ginger ale is that ginger beer is brewed (fermented) but ginger ale is just carbonated water that's been flavored with ginger.Ginger beer is carbonated, sweetened beverage produced in two versions: alcoholic brewed ginger beer (which includes home-brewed) or a carbonated soft drink flavored primarily with ginger and sweetened with sugar or artificial sweeteners.History of GingerGinger root originates in Southeast Asia. Ginger has been used for its health benefits for over 5000 years. It was commonly used as a medicinal treatment and still is today. It is used to treat stomach aches, nausea, and diarrhea and was once thought to cure the plague. In Medieval England, the term gingerbread simply meant: preserved ginger. It wasn’t applied to the desserts we are familiar with until the 15th century.Gingerbread has been baked in Europe for centuries.The term is now broadly used to describe any type of sweet treat that combines ginger with honey, treacle or molasses.At an early date, ginger was exported to Ancient Rome from India. The Romans used it regularly until the Empire Fell. After the end of the Roman Empire, the spice was used in trade.Can I grow ginger at home?Yes! Growing ginger doesn’t take up much room at all. To grow ginger, the rhizomes is simply planted in the ground and a new plant with a few leaves springs up. Over time it will become a dense clump and very slowly get bigger, but only if it isn’t harvested. Ginger only grows to about 2 to 3 feet in height. Ginger can actually grow in many places, but moist regions near the equator are considered best. At home, it’s best to grow ginger in a pot indoors. Unlike most other houseplants, ginger loves shallow, wide pots. The roots grow horizontally so be sure the pot you choose will accommodate its growth. Ginger purchased from the produce department of your local grocery store can be used to grow a plant, but with spotty results. Grocery store ginger is often sprayed with a growth inhibitor to keep it from sprouting before it’s purchased. That inhibitor also keeps it from sprouting when you stick it in a pot of soil. Grocery store ginger also could be coated in pesticides. If you do purchase your ginger from the grocery store, be sure to soak it in water overnight to remove as much growth inhibitor as you can.The best ginger to plant is purchased from a garden center or seed catalog. You’ll have much better luck if you get seed ginger (aka ginger root) that was meant to be planted. However, ginger can be hard to find from garden suppliers, especially locally.Purchase a fresh piece of ginger root and cut off a 1 to 2 inch section. Allow the ends to air dry for a day or two, and then plant the root just below the soil surface infertile, moist soil. Keep the soil moist, but not soggy and within a few weeks, you will see green shoots coming up. Keep the pot in a warm spot that receives bright light, but not direct sun. After 4 to 6 months, harvest a portion of the root by pushing aside some soil and taking a small piece of the root. How to grow ginger indoors, step by step:1. To start, purchase a fresh piece of ginger root. Soak the ginger root overnight in warm water to get it ready for planting and removing any impurities. Cut off a 1to 2 inch section2. Fill your pot with very rich but well-draining potting soil.3. Stick the ginger root with the eye bud pointing up in the soil and cover it with 1-2 inches of soil. Water it well.4. Place the ginger in a spot that stays reasonably warm and doesn’t get too much bright sunlight.5. Keep the soil moist, using a spray bottle to mist it, or water it lightly.6. Ginger is a slow grower, after a few weeks you should see some shoots popping up out of the soil. Continue to water the plant regularly by misting it with a spray bottle and keep it warmHow much water?Ginger needs a lot of moisture while actively growing. Water regularly. The soil should never dry out but don’t over water. Ginger loves humidity. If the air is dry, regular misting can help the plant grow.If planting outside in the summer – mulch it thickly. Mulching helps keep the ground moist, it helps feed the ginger as the mulch breaks down, and it also keeps down weeds.Again, if planting outside, make sure the plant has plenty of light but not direct sun light and sheltered from the wind. When does ginger flower?When growing ginger you won’t see any flowers. A clump needs to be about 2 years old to flower. A clump needs to be about 2 years old to flower. So if you want to see your ginger flower – leave it in the ground! You can just dig very carefully at the edges of it to harvest bits here and there.There are some spectacular flowering gingers. Most of these are grown as ornamental ginger plants which you often see in flower shops. Culinary ginger is a little more lackluster to look at. Not as fancy. Ornamental Ginger Plants:Trivia Time!Q: True or false - In order to reap the health benefits of ginger, you must use fresh ginger root.A: False. Ginger's nutrient profile does undergo some changes during the drying and bottling process, but it still offers up plenty of health benefits and is definitely worth adding to your diet - in any form. The method used to create ground ginger from fresh ginger reduces the amount of gingerol (one of the ingredients that contributes to its health properties) in the root, but it also appears to increase levels of other compounds, such as shogaols, which appear to have impressive medicinal benefits and may be even more potent than gingerol. Plus, ground ginger is more convenient to cook with, so you'll probably use more of it. Try adding it to smoothies, marinades, dressings, healthy muffin recipes and even oatmeal. ................
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