Ginger history began 5,000 years ago, when Indians and ancient Chinese knew how to grow ginger and considered it a tonic and good for all diseases root. Ginger is native to Southeast Asia but has long been cultivated in other countries. Early on was exported from India and ancient Rome, the Romans using it often, but almost disappeared as food upon the fall of the Roman Empire.

Ginger is a perennial, creeping, with large rhizome and stems that reach heights of 30-100 cm. The leaves are long and sharp as a spear tip, are about. 15-20 cm long, with a longitudinal prominence strip. The flowers are grouped in a cluster, white, spotted with purple. What you should know about how to grow ginger is that it is grown by cutting the rhizome and plant in fat clay soil, with good drainage. It needs a tropical climate with a dry season and a heavy rainfall.

The flavor is soft, similar to that of citrus. The taste is strong and pungent. It is very useful to know how to grow ginger because ginger is sold in many forms, as follows:

Whole roots, fresh. A ginger root is called “hand”. It has a yellow-open interior and a crust of brown shades. Jamaican ginger, of pale yellow, is considered to have the best quality. The African and Indian ginger has a darker skin and is of lower quality, with the exception of Kenya. The whole rhizomes taste the freshest.

Dried roots. They are sold “black” (with skin on) or “white” (without skin). Are available whole or cut into slices.

Powder Ginger. It has light yellow color and is obtained by grinding the dried root.

Conserved Ginger. It is made ​​from young rhizomes, peeled and cut into slices and then cooked in a thick sugar syrup. Ginger pieces and syrup are canned together. Ginger is soft and fleshy, but very pepper.

Crystallized ginger. It is also obtained by boiling the sugar syrup, then air dried and rolled in sugar.

Pickled ginger. It is sliced ​​very thin, like paper, and then pickled in vinegar.

Japanese pickled ginger is called “stations” and often accompanies “sushi” is served between courses to refresh the palate. Its color is pink.

Dry ginger is quite different in taste and cannot substitute fresh rhizome. It is just an optional ingredient in some mixtures of spices, like curry powder, “five flavors”.

Dried ginger is used in regions where it is grown. Its taste is more aromatic than pepper and is used in Europe in the preparation of desserts and that is why you must learn how to grow ginger.