Ginger, a secret throughout time

Ginger hails from eastern Asia. Indian and Chinese cultures have used it for millennia as a soothing digestive. The Chinese consider ginger as the yang, or spicy food, which balances the yin, the cold food, in a bid to create harmony. Greeks and Romans also used it for this purpose.

Ginger hit Europe and America when it was established as a medicinal herb and became popular as a soft drink –ginger ale, ginger beer and ginger tea- to relieve stomachaches.

Warm, sharp and exotic ginger aroma permeated many of the gastronomic creations devised by the cooks of ancient Rome. This beautiful plant came from the East, as well as valuable goods such as silk, that came to civilization after having traveled thousands of miles by camel. The fall of the Roman Empire did not stop the trading of ginger. Its delightful history lasted through centuries into our days.

In medieval England was so dear as pepper and used as jam, in addition to flavor and enhance other foods, and even as a substance to produce breads and drinks. Its use in Spain was much more limited, though it was seen as a powerful and safe remedy and was presented in jars of pharmacies and drugstores.

Most people will see their presence in hot dishes for its aroma and tonic properties, it is used to enhance the flavors of white meat and fish, and numerous ice cream sorbets. But it is especially used in oriental cooking, which has known its qualities since time immemorial. The famous Indian curry and the North African ras-el-hanout have always included in their blends this precious component.

Fresh ginger is widely used in the cuisines of India, Japan, Indonesia and Caribbean Islands, is a staple perfuming sauces, meats, seafood, chicken, hunting, rice, soups, and also used in jams, candied fruits and sweets. Marinated in Japan is used to accompany sushi and sashimi and on the West, the ginger is used to flavor cakes and squinting, in gingerbread and stewed.