Ginger is a flavoring from a tuberous root of Zingiber
officinale, a plant in the Ginger family. The root is often
dried and ground or "crystallized" with sugar.
It comes from India and Jamaica
Ginger has a slightly biting and hot note. Its aroma is rich,
sweet, warm and woody. It is used in gingerbread, ginger ale,
gingersnaps and Asian dishes.
No one is sure how old Ginger is, or where it came from, since it has
never been found growing wild. It was first cultivated by the
Chinese
and Indians. It was one of the important spices that led to the
opening of the spice trade routes. The name Ginger comes from the
Sanskrit word "sinabera" meaning "shaped like a horn" because of its
resemblance to an antler. In the 19th century it was popular to keep a
shaker of Ginger on the counter in English pubs so the patrons could
shake some into their drinks. This practice was the origin of ginger
ale.
I believe there are very few people who do not associate the
scent of gingerbread with the winter holidays. It was baked
in Europe for centuries in the form of small cakes in the
shape of stars, men and bells.
I remember my grandmother mixing flour, cinnamon, sugar and
ginger into a dough with the smell being so wonderful. She
would roll out the dough and we would help her cut out the
gingerbread boys and stars.
Historically, gingerbread was made with breadcrumbs, honey and a
variety of spices which could include anise, pepper, sandlewood,
cinnamon, nutmeg. Often the bread used was stale and the spices had to
be heavy in order to cover the taste.
In medieval times it was illegal for anyone but the members of the
Baker's Guild (or in London, the Gingerbread Guild) to make gingerbread,
except at Yuletide.
Each town or city had their own variety of gingerbread and the recipes
were closely guarded secrets which were passed down from Master Baker
to apprentice as part of his training.
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Page created 11/18/02 |
