Ginger, the Power of a Root

How is it that people find out that a root that is bulbous, spicy and smelly like ginger is, can be eaten, tastes good and can even be beneficial for the body?

There is no doubt about it, it was because of hunger. Don’t forget that our species has been on this earth for many years, many more than history can tell us about. It is evident that a lot of the herbs and plants were accepted by people that tried them out and who ate what they could and in order to do that they had to try it.

Ginger is ancient. It is known that it was cultivated in Asian lands around 3000 years ago. It’s influence in Chinese food is possibly determined by its yang category, or spicy food, which balances cold food, or ying, in order to create harmony.

The commercial missions of Darius, the Persian king of the V century before Christ, included this in his lists, which was very used by the Hindus.

Ancient scripts of Confucius refer that it as taken to the Mediterranean by the Phoenicians, and then incorporated into Egypt, Greece and Rome. 

In the II century, ginger was in a relation of imports that were subject to customs debts by Rome and that were done in Alexandria, proceeding from the Red Sea. The Romans considered it their second favorite spice, after pepper.

Ginger arrived in Europe, France and Germany during the IX century. A little late in the XI century, it was already known in England. The Portuguese took it to their African colonies and the Spanish took it to Antilles.

History says that Richard VIII (England 1491-1547) liked ginger for its aphrodisiac powers and he sent a recipe of it to the mayor of London as a remedy against the pestilence.

That’s the way magic plants are: they are useful for a lot of things.

Queen Isabel I (England 1533-1603) had as a favorite recipe “ginger bread” which was very appreciated in the court, and where it became popular until it reached different social classes in England.

In some places this was a delicate cake with spices, in others a crunchy cookie, and in others a hot dark and thick bread. It has sometimes been light colored, dark colored, sometimes sweet, other times with spices, but it has always been cut in shapes of men, women, stars and animals. Remember the famous “gingerbread man” that comes out in children’s fairy tales.

Out of all the European countries, Germany is the one with the strongest and most ancient tradition of making thin ginger bread with shapes. In each fair in fall, in Germany there are shelves full of ginger hearts decorated with white cream and with colors and bows etc.

Making ginger bread is very popular in the United States and originated in the traditions of the immigrants that came from all parts of Northern Europe taking a lot of their family recipes and customs.

Some people make ginger bread in shapes of houses while others make them in shapes of people.

Through the Arabs gingembrat got to Europe or preserved ginger that is still made in Asian countries. It’s arrival to America as a medicinal herb, later on was used as the base of a very refreshing soda drink, the popular ginger ale.

The first ginger ale was created in Ireland around 1851. However in 1907 John McLaughlin (Canada) invented the modern Canada Dry, his version of ginger ale.

In India, Japan and Indonesia, as well as in the Caribbean Islands, ginger falls in the category of things that are considered gastronomic exquisitenesses. It is used as a basic aroma in sauces, meats, fish, seafood, chicken, rice, soups etc. It is also good in jams, preserved fruit and candy.

In Japan marinated ginger is used to accompany the traditional foods such as sushi and sashimi. In the West, ground ginger is used to spice pastries, biscuits, spicy bread and preserves.

Preserved ginger, which is a type of chewy candy that has a very intense and spicy taste, but very exquisite, is an exciting experience and we recommend trying it. It can be found in the supermarkets in China Towns easily.

It has all of the aphrodisiac powers of this root. So it is an excellent choice for a couple that is looking for new sensations. In gastronomy, ginger, as well as other spices that have a unique flavor, it has to be dosed correctly. It takes the taste buds some time to get used to a new flavor, and in this case more because it has a strong flavor, that is very spicy and aromatic. The best recommendation when using it is to taste the food as you go making it until you get the taste you want.

Keep in mind also that ginger has the particularity of acquiring a better flavor as you go cooking it, as it loses its aggressive taste but not its aroma.

Supposedly when ginger is eaten regularly it causes sweating and stimulates circulation especially in the regions of the abdomen & pelvis.