General Information
Ginger is a knobby, multiple “fingered” rhizome with light to dark tan skin with occasional rings. The thickness of the skin depends on whether the rhizome was picked early or when more mature. The flesh is firm yet fibrous. Ginger is aromatic, pungent and spicy. Gingerol is the primary compound that gives fresh Ginger its spicy pungency, when Ginger is dried its flavor is intensified (gingerol converts to shogaol) and when cooked, Ginger is less pungent (gingerol converts to zingerone). Gingerol is related to capsasin, the component that gives chilies their spiciness.
History
Ginger is native to southeastern Asia. The Romans first imported Ginger from Asia over two thousand years ago. It wasn’t until the middle ages that Ginger gained popularity outside of the Mediterranean region. Spanish explorers brought the root to the new world and by the 16th century, these countries were exporting Ginger back to Europe. Today, the top producers of Ginger are India, China, and Indonesia.
