Ginger: Difference between revisions
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''Zingiber officinale''. A [[perennial]] root originating in tropical south-east [[Asia]]. Its roots extend greatly underground in [[tuber]]ous joints, which are dried and powdered to be used as a [[spice]]. In [[Spring]] it sprouts a green reed-like stalk which is approximately 60cm tall bearing yellow-green flowers. |
''Zingiber officinale''. A [[perennial]] root originating in tropical south-east [[Asia]]. Its roots extend greatly underground in [[tuber]]ous joints, which are dried and powdered to be used as a [[spice]]. In [[Spring]] it sprouts a green reed-like stalk which is approximately 60cm tall bearing yellow-green flowers. |
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The spice is used vastly in Asian [[cooking]], and in a lot of Medieval [[recipe]]s, such as [[gingerbread]] (strangely enough). |
The spice is used vastly in Asian [[cooking]], and in a lot of Medieval [[recipe]]s, such as [[gingerbread]] (strangely enough). It can be also used to make beverages, such as [[ginger_wine]] |
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==See also== |
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* [[Ginger (Maplet)|Ginger according to Maplet's ''A Greene Forest'']] |
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* [[Ginger (Askham)|Ginger according to Askham's Herbal]] |
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[[Category:Spices]] |
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Latest revision as of 01:23, 1 November 2007
Zingiber officinale. A perennial root originating in tropical south-east Asia. Its roots extend greatly underground in tuberous joints, which are dried and powdered to be used as a spice. In Spring it sprouts a green reed-like stalk which is approximately 60cm tall bearing yellow-green flowers.
The spice is used vastly in Asian cooking, and in a lot of Medieval recipes, such as gingerbread (strangely enough). It can be also used to make beverages, such as ginger_wine
