Ginger

ginger rootZingiberis Rhizomagingersaged gingercandied ginger rootGinger (''Zingiber officinale'')Ginger oilginger plantsGinger ProductionGinger root, ''Zingiber officinale
Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine.wikipedia
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Turmeric

halditurmeric powderCurcuma longa
Ginger is in the family Zingiberaceae, to which also belong turmeric (Curcuma longa), cardamom (Elettaria cardamomum), and galangal.
Turmeric (Curcuma longa; or variously ) is a flowering plant of the ginger family, Zingiberaceae, the roots of which are used in cooking.

Spice trade

spice routespicespepper trade
Ginger was also one of the first spices exported from the Orient, ginger arrived in Europe during the spice trade, and was used by ancient Greeks and Romans.
Spices such as cinnamon, cassia, cardamom, ginger, pepper, and turmeric were known and used in antiquity for commerce in the Eastern World.

Spice

spicesspicyspicy food
Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine.
Spices were among the most demanded and expensive products available in Europe in the Middle Ages, [5] the most common being black pepper, cinnamon (and the cheaper alternative cassia), cumin, nutmeg, ginger and cloves.

Vietnamese cuisine

VietnameseVietnamcuisine
The juice from ginger roots is often used as a seasoning in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes.
Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves.

Gingerbread

ginger breadginger cakepiernik
Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer. In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, parkin, and speculaas.
Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg or cinnamon and sweetened with honey, sugar or molasses.

Ginger wine

Green ginger wine
Ginger can be made into candy or ginger wine.
Ginger wine is a fortified wine made from a fermented blend of ground ginger root and raisins which was first produced in England.

Ginger ale

Canfield's Dry
Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer. In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, parkin, and speculaas.
Ginger ale is a carbonated soft drink flavoured with ginger.

Asarum

wild gingerAsiasari Radixgreen-flowered ginger
The distantly related dicots in the genus Asarum are commonly called wild ginger because of their similar taste.
The plant is called wild ginger because the rhizome tastes and smells similar to ginger root, but the two are not particularly related.

Ginger beer

ginger beer plantGosling's Ginger BeerOld Stoney Ginger Beer
Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer.
It is produced by the natural fermentation of prepared ginger spice, yeast and sugar.

Indian cuisine

IndianIndiaIndian restaurant
The juice from ginger roots is often used as a seasoning in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes.
The most important and frequently used spices and flavourings in Indian cuisine are whole or powdered chilli pepper (mirch, introduced by the Portuguese from Mexico in the 16th century), black mustard seed (sarso), cardamom (elaichi), cumin (jeera), turmeric (haldi), asafoetida (hing), ginger (adrak), coriander (dhania), and garlic (lasoon). One popular spice mix is garam masala, a powder that typically includes seven dried spices in a particular ratio, including black cardamom, cinnamon (dalchini), clove (laung), cumin (jeera), black peppercorns, coriander seeds and anise star.

Kimchi

Kimchi Beltgeotjeorijjanji
In the traditional Korean kimchi, ginger is either finely minced or just juiced to avoid the fibrous texture and added to the ingredients of the spicy paste just before the fermenting process.
Kimchi, a staple in Korean cuisine, is a famous traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings, including gochugaru (chili powder), scallions, garlic, ginger, and jeotgal (salted seafood).

Rhizome

rhizomatousrhizomesbotanical rhizome
Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine.
Examples of plants that are propagated this way include hops, asparagus, ginger, irises, lily of the valley, cannas, and sympodial orchids.

Ginger tea

salabatteh haliawedang jahe
In Indonesia, a beverage called wedang jahe is made from ginger and palm sugar.
Ginger tea is an Asian herbal beverage that is made from ginger root.

Domaine de Canton (liqueur)

CantonDomaine de Canton
A ginger-flavored liqueur called Canton is produced in Jarnac, France.
Domaine de Canton is a ginger-flavored liqueur made in France since 2007.

Ginger snap

ginger nutginger biscuitsGinger snaps
In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, parkin, and speculaas.
A ginger snap, ginger nut, or ginger biscuit is a globally popular biscuit based snack food, flavoured with ginger.

Gingerol

The characteristic fragrance and flavor of ginger result from volatile oils that compose 1-3% of the weight of fresh ginger, primarily consisting of zingerone, shogaols and gingerols with [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone) as the major pungent compound.
Gingerol, properly as [6]-gingerol, is a chemical compound found in fresh ginger.

Gari (ginger)

garipickled ginger
In Japan, ginger is pickled to make beni shōga and gari or grated and used raw on tofu or noodles.
It is made from sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar.

Zingerone

The characteristic fragrance and flavor of ginger result from volatile oils that compose 1-3% of the weight of fresh ginger, primarily consisting of zingerone, shogaols and gingerols with [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone) as the major pungent compound.
Zingerone, also called vanillylacetone, is thought by some to be a key component of the pungency of ginger, but imparts the "sweet" flavor of cooked ginger.

Japanese cuisine

JapaneseJapanJapanese dish
The juice from ginger roots is often used as a seasoning in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes.
Examples of such spices include ginger and takanotsume red pepper.

Shogaol

The characteristic fragrance and flavor of ginger result from volatile oils that compose 1-3% of the weight of fresh ginger, primarily consisting of zingerone, shogaols and gingerols with [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone) as the major pungent compound.
Shogaols are pungent constituents of ginger similar in chemical structure to gingerol.

Herbal tea

tisaneteaherbal teas
They can be steeped in boiling water to make ginger herb tea, to which honey may be added.
The widely used "paspanguwa" (translated as five-portions) is a common local remedy for colds and fever containing the five ingredients pathpadagam (Mollugo cerviana), katuwelbatu (Solanum virginianum), koththamalli (coriander seed), thippili (long pepper), and inguru (ginger), often served with a sweetener of sugar or jaggery.

Speculaas

spekulatiusspeculoos
In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, parkin, and speculaas.
Indian, Indonesian, and Mediterranean spices used in speculaas are cinnamon, nutmeg, cloves, ginger, cardamom and white pepper; these were common in the 1600–1700s due to the Dutch East Indies spice trade.

Hibiscus tea

hibiscussorrelcarcade
In the Caribbean, ginger is a popular spice for cooking and for making drinks such as sorrel, a drink made during the Christmas season.
It is usually prepared by steeping the calyces, along with ginger (in Jamaica), in boiling water, straining the mixture, pressing the calyces (to squeeze all the juice out), adding sugar, sometimes clove, cinnamon and a little rum (in Jamaica), and stirring.

Beni shōga

pickled gingerBeni shogabenishouga
In Japan, ginger is pickled to make beni shōga and gari or grated and used raw on tofu or noodles.
It is made from thin strips of ginger pickled in umezu, the pickling solution used to make umeboshi.

Chinese cuisine

ChineseChinese restaurantChina
The juice from ginger roots is often used as a seasoning in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes.
Seasonings such as fresh ginger root, garlic, scallion, cilantro and sesame are widely used in many regional cuisines.