Ginger

by Laurie

General: Ginger is a flavoring from a tuberous root of Zingiber officinale, a plantin the Ginger family. The root is often dried and ground or "crystallized" with sugar.

Region Produced: It isw grown in India and Jamaica.

Traditional Uses: Ginger is used in gingerbread, ginger ale, gingersnaps, and Asian dishes.

Aroma/Taste: Ginger has a slightly biting and hot note. Its aroma is rich, sweet, warm, and woody.

History: Fennel is native to southern Europe and the Mediterranean area. The name comes from the Greek word for "marathon" because the famous battle at Marathon (490 BC) against the Persians was fought on a field of Fennel. Pliny said that snakes casting off their skins ate Fennel to restore their eyesight.

Storage: Store in cool, dark, dry places.

Ideas: Since ginger is a fibrous root, at times fibers may get into the manufactured product. Crystallized Ginger can replace fresh Ginger. Wash off the sugar first if desired when preparing a savory dish.