Ginger: The Power Packed Spice

Ginger is a spice that packs quite a punch! Archaeological finds from India and China suggest that the origin of this spice dates back to thousands of years. In fact, the innocuous-looking ginger is known to have one of the longest histories in human cultivation. The generic name of ginger is Zingiber officinale, which some suggest owes its origin to a Sanskrit word Sringavera which means ‘with antlers’, referring to the odd shape of the plant’s root. The word root is, however, technically a misnomer because ginger is an underground stem and hence a rhizome. Ginger has historically been a trading commodity and has travelled the world over. By the 16th century, the ginger trail covered the Mediterranean region, England, Japan, Spain, West Indies and Mexico. Ginger was considered a precious commodity and legends say that once it was even traded for sheep.

Cultivation

Ginger grows best in countries like India, China, Australia, and Jamaica, due to their warm and damp conditions. In fact, India and China together produce most of the world’s ginger. In India, the Malabar coast is best suited for this rhizome. This exotic looking plant grows to a height of about 3 feet and its flowers are purple and pale in yellow. This plant is so beautiful that it adds to the charm of colourful gardens. Two factors that hamper the growth of ginger are frost and soggy soil. To prevent the latter, proper drainage of water should be ensured. The ginger plant doesn’t need much space and can be grown in packed rows. By the time it is 4 months old, the rhizomes are ready to be harvested. If left unharvested, the rhizomes will only keep growing in size. The best time to harvest ginger is when the leaves have all gone. The plant is dug up and the rhizomes are taken out. This is one plant that grows back when rhizomes are planted. The life span of a ginger plant varies between 8 to 10 months

Uses

Ayurveda considers this ‘power-packed’ spice a universal medicine. Ginger is known for its healing and anti-inflammatory properties and its consumption helps in maintaining health and well-being. The fresh rhizome is used in cooking. Despite its biting taste, its dried version is widely used to flavour breads, sauces, pickles, curries, and other confections. It adds a lot of zing to the food! A staple in Chinese and Japanese cuisine, it is said that the great Chinese philosopher Confucius was very particular about the presence of ginger in every meal of his. In Japan, though ginger came in from the Chinese shores, it is the Buddhist monks who propounded its use. They used it to treat the local people, thereby spreading knowledge and awareness about its benefits. Today, famed products like the gingerbread man, ginger ale, and ginger tea further attest to its goodness and popularity.