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Ginger is a tropical spice that has a wonderful pungent, citrus flavor. It is the rhizome, or underground stem, of a small plant that grows from two to four feet in height. It is a beautiful, green decorative plant with long leafstalks and needs a warm, humid climate with plenty of rain.

 

As an annual crop, ginger is grown from rootstock of the previous year which is then planted at the end of the dry season, just prior to the monsoon rains. These plants will take about seven to nine months to reach maturity.

 

The rhizomes are harvested by hand. When the leaves of the plant die back, the thick roots, of about six inches long, are unearthed, washed, partially skinned to arrest growth, and sun dried.

 

Ginger is an important ingredient in a variety of international cuisines and has been used in Britain since about the thirteenth century in sauces, puddings and cakes. In India it is added to curries and chutneys and in China its characteristic flavour is fused with garlic, spring onions and soy sauce to brilliant effect.

 

 

Adding it to cakes, biscuits, sponge puddings and crumbles.

 

Shaking into Oriental stir frys with soy sauce and rice wine vinegar or sherry.

 

Stirring into buttered carrots, squash, sweet potato – roast or mashed.

 

Grilling chicken glazed with ginger, honey and oil.