They’re certainly not  much to look at, either above or below the ground: with their thick stalks and long, narrow leaves, the plants are a little like reeds. Most people, though, are only familiar with the roots of the ginger plant, the light brown, gnarled forms with toe-like protrusions.

When it comes to ginger though, it’s what’s on the inside that counts: the yellow, fibrous flesh combines biting sharpness with acidic freshness, a little like lemon. It contains a high proportion of ethereal oils, as well as a resinous mix of gingerol, shogaol and zingerone. Ginger has been employed in cooking and medicine for over 3,000 years, although nobody knows where the very first roots grew.

Many experts believe it comes from the area of the Golden Triangle (Laos, Thailand and Myanmar), while others disagree, and suggest China or India. What is known though, is that the ancient Romans or Greeks brought the root to Europe. Ginger is cultivated in tropical and subtropical Asia, as well as Africa, South America and Australia. It is indispensable in all Asian cuisine, and very common in modern “fusion” dishes. The sushi boom has had a huge amount to do with the root’s popularity in the west, with wasabi and pickled ginger transforming the flavour of raw fish. 

For Asian curry, rice and noodle dishes, ginger is finely chopped, and briefly browned in a little oil with the other ingredients. Its flavour is ideally suited to meat and seafood marinades, with some red chilli and honey, while it also completes an exotic chutney perfectly.

The fact that sweet and sharp tones combine brilliantly means ginger is regularly found in sweeter goods: butter biscuits with candied ginger are a classic, and the root is perfect for muffins, sorbets, ice creams and chocolate creations.

While ginger ale only contains extracts of ginger, the finest bars also serve a range of delights with the fresh root: as well as ginger lemonade, ginger liqueur and even ginger champagne, winter treats include chai with black tea, honey and foamed milk, or a punch of Cointreau, white wine, oranges and star anise – each with pieces of ginger.

The plant is said to help medicinally against a range of ailments, including sea sickness, digestion problems, tooth ache and sore throats. And if that wasn’t enough, it is also a known aphrodisiac. As for whether spice in the kitchen transfers to spice in the bedroom, it’s certainly possible – both pepper and chilli are also said to have a similar effect.
 

Text: Nicoline Haas