Ginger: Difference between revisions
From Cunnan
Jump to navigationJump to search
(links) |
m (Category:Spices) |
||
| Line 2: | Line 2: | ||
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]] |
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]] |
||
[[Category:Spices]] |
|||
Revision as of 23:01, 31 May 2005
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
