Ginger
Ginger is a spice that comes from the rhizome of the ginger plant. The root of the plant, which ultimately becomes the spice ginger, grows to about 12 cm long and 2 to 3 cm wide. Early-harvested ginger is refreshingly spicy, while later-harvested ginger is hotter and more bitter. Ginger is used fresh, candied, and dried. Dried ginger has a sharper flavor than candied and fresh ginger. Most ginger comes from India, and that's why Verstegen ginger is also from India.
THE ORIGIN
Ginger is a spice that comes from the rhizome of the ginger plant. It has never been found in the wild. It is thought that the plant originated in China, but that is not entirely certain. Most ginger now comes from India. Verstegen's ginger also comes from India, among other places.
CHARACTERISTICS OF GINGER
The ginger plant grows year-round and thrives in a tropical climate. It grows to a height of about 1 to 1.3 meters and has yellow flowers with purple spots. The root of the plant, which ultimately becomes the spice ginger, grows to about 12 cm long and 2 to 3 cm wide. The root can be yellow, white, or red, depending on the variety. The skin is thick and light gray to grayish-brown, depending on the variety and harvest time. Ginger root has a firm, fibrous texture, and the flavor is described as spicy, spicy, slightly bitter, yet refreshing. Early-harvested ginger is refreshingly spicy, while later-harvested ginger is hotter and more bitter.
GINGER IN THE KITCHEN
Ginger is used fresh, candied, and dried. Dried ginger has a sharper flavor than candied and fresh ginger. It's worth noting that in Asian recipes, ginger (powder, also called djahé) is primarily used in savory dishes, while in European recipes, the spice is more commonly used in sweet dishes, such as gingerbread and other types of cookies. Powdered ginger is often found in soups, with meat, in meatballs, sausages, and various curries. Powdered ginger is also excellent for flavoring cookies.
