Ginger is a spice that comes from the rhizome of the ginger plant. The root of the plant, which is ultimately the spice ginger, will be about 12 cm long and 2 to 3 cm wide. Early-harvest ginger is fresh and spicy, later-harvest ginger is hotter and more bitter. Ginger is used fresh, candied and dried. Dried ginger has a sharper taste than candied and fresh ginger. Most ginger comes from India, which is why the Verstegen ginger also comes from India.
Ginger is a spice that comes from the rhizome of the ginger plant. The spice was never found growing in the wild. The plant is thought to originate from China, but that is not entirely certain. By now most ginger comes from India, which is why the Verstegen ginger also comes from India.
The ginger plant grows all year round and grows best in tropical climates. The plant grows about 1 to 1.30 meters high and has yellow purple spotted flowers. The root of the plant, which is ultimately the spice ginger, will be about 12 cm long and 2 to 3 cm wide. The root can be yellow, white or red, depending on the species. The skin is thick and light grey to grey-brown, depending on the variety and harvest time. Ginger root has a firm, fibrous texture and the taste is described as spicy, slightly bitter and fresh. Early-harvest ginger is fresh and spicy, later-harvest ginger is hotter and more bitter.
Ginger is used fresh, candied and dried. Dried ginger has a sharper taste than candied and fresh ginger. In Asian recipes ginger (powder, also known as djahé) is mainly used in savoury dishes, while in European recipes ginger is mainly used in sweet food such as ginger cake and other types of biscuits. Ginger powder is often found in soups, in meat, in meatballs, sausages and various curries. Ginger powder can also be used to flavour biscuits.
