Origin: India. Alternative names: East Indian Pepper, Jamaica Ginger, Jamaica Pepper.
Description: Ginger is a flavouring from a tuberous root of Zingiber officinale, a plantin the ginger family. The root is often dried and ground or "crystallized" with sugar.
History: Ginger is native to India and China. It takes its name from the Sanskrit word stringa-vera, which means "with a body like a horn", as in antlers. Ginger has been important in Chinese medicine for many centuries, and is mentioned in the writings of Confucius. It is also named in the Koran, the sacred book of the Moslems, indicating it was known in Arab countries as far back as 650 A.D. It was one of the earliest spices known in Western Europe, used since the ninth century. It became so popular in Europe that it was included in every table setting, like salt and pepper. A common article of medieval and Renaissance trade, it was one of the spices used against the plague. In English pubs and taverns in the nineteenth century, barkeepers put out small containers of ground ginger, for people to sprinkle into their beer the origin of ginger ale. In order to 'gee up' a lazy horse, it is the time honoured practice of Sussex farmers to apply a pinch of ginger to the animal's backside.
Use: Ginger is essential to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders.
Medicinal properties: Ginger has been used to treat nausea, indigestion, cramps, migraine headaches and to lower blood cholesterol and as a cleanser. This is an
organic certified product.
