Ginger (Zingiber Officinale) is the root of a plant cultivated all over Asia. It is native to tropical Asia and was introduced to Africa by the Portuguese and to the West Indies by the Spanish. Ginger has a long history in European baking in dishes such as gingerbread and gingersnaps. Ginger has a hot and spicy flavor that is also refreshing and sharp. Ginger is incredibly versatile and is second only to salt in importance for Asian cuisines.
|History||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.|