Ginger is a versatile, warming spice that is equally at home in savoury dishes and sweet cakes.
So let’s take a look at the history and uses of this staple spice…
Did you know…?
- Ginger originated in south-east Asia and was domesticated by the Austronesian peoples thousands of years ago. They transported it with them throughout the Indian and Pacific Oceans region, as far as Hawaii.
- It was one of the first spices exported from Asia to Europe at the time of the ancient Greeks and Romans.
- The first written record of ginger comes from the Analects, written by the Disciples of Confucius more than 200 years BC. The famous Chinese philosopher was said to eat the spice at every meal.
- Ginger has been used in traditional medicine in China, Japan, and India for centuries.
- The Middle Ages saw an increase in the importation of raw and preserved ginger into Europe. But it remained expensive and highly prized. A pound of ginger cost as much as a sheep in 14th century Britain.
- It was smuggled into the Caribbean islands in the 16th century and became the leading crop on Hispaniola and Puerto Rico.
- India is the world’s leading ginger producer with 1.8 million tonnes produced annually, followed by Nigeria and China.
- Ginger is now used widely in Chinese, Indian, Vietnamese, Filipino, Malaysian, and Jamaican cooking.
- Rhizomes can be steeped to make ginger tea, pickled in vinegar or sherry.
- A ginger liqueur called Canton is produced in France and we British love a glass of ginger beer or ginger wine as well as sweet treats like gingerbread and parkin.
Types of ginger
Fresh – Mostly used sliced, diced, or grated in savoury dishes like stir fries. May be peeled before use.
Ground – Most traditional dishes like cakes or biscuits look for ground ginger which is the dried and powdered form of the root. Use for gingerbread, parkin, and ginger beer.
Stem ginger – The root cooked in sugar until soft. Also known as crystallised ginger. Perfect for puddings.
What can we make using this versatile spice?
Lime and ginger drizzle cake – Perfect with a strong, hot cup of tea! Use a combination of stem ginger and ground ginger for the cake with limes, and use the stem ginger syrup as part of the drizzle for added oomph.
Stir fried beef with ginger – Add grated fresh ginger to garlic, lemongrass, lime, chilli, soy sauce, and fish sauce to green peppers, lean beef, and roasted peanuts. Delicious…
Braised shiitake mushrooms with pak choi and ginger – Cook with matchsticks of fresh ginger, garlic, dark and light soy sauces, oyster sauce, and shaosing wine.
Apple, cardamom, and stem ginger granola – Add stem ginger to rolled oats, mixed nuts, cardamom pods, honey, maple syrup, soft dried apple rings, raisins, cinnamon, mixed seeds, vanilla extract, and vegetable oil then bake and cool. What a sweet start to the day!
Chicken and ginger fried rice – Take peeled and chopped fresh ginger, add it to boneless, skinless chicken thighs, basmati rice, fish sauce, soy sauce, sake, sesame oil, chicken stock, and star anise for a flavourful dinner.
Ginger flapjacks – Combine rolled oats and jumbo oats with ground and stem ginger, butter, Demerara sugar, golden syrup, and a pinch of salt to spice up a flapjack for your tea time.
Stir fried pork with ginger and honey – Use pork tenderloin with finely chopped fresh ginger, garlic, honey, soy sauce, sesame seeds, green peppers, and mange tout, and serve with egg noodles.
Homemade ginger beer – Make a ginger cordial with slices of fresh ginger, lemon peel, caster sugar, and light brown muscovado sugar, and once cooled, serve in sparkling water with lemon juice, mint, and ice.
Ginger treacle sponge pudding – A classic British dessert made with stem ginger and the syrup from it, ground ginger, breadcrumbs, flour, golden syrup, softened butter, light brown sugar, vanilla extract, and lemon zest. Serve with custard or honeycomb ice cream.
Get inspired by the dishes we create with spices like this. Take a look at our sample menus.
