Ginger
A spicy rhizome, imported all year round; it freezes very well.
- Season: all year round
- Botanical family: Zingiberaceae
History
Native to South-East Asia, ginger has been used for thousands of years in India and China, in cooking and in traditional medicine. Imported by the Romans, it became one of Europe’s most prized spices in the Middle Ages.
Origin and growing regions
Ginger sold in France is imported all year round:
- Peru
- China
- Brazil
Benefits
Ginger adds zing and warmth:
- Gingerol: The compound behind its spicy taste.
- Nausea: Traditionally used to ease nausea.
- Flavour without salt: It lifts stir-fries, soups and infusions.
- Freezes well: Easy to grate straight from the freezer.
Varieties
- Young ginger: Thin pinkish skin, mild taste.
- Mature ginger: More fibrous and spicy, keeps for a long time.
Zero waste
- Storing: In the fridge, unpeeled: 3 weeks. Once cut, keep the skin on the remaining part.
- Freezing: Whole: up to 6 months. Grate it straight from frozen, without peeling.
- Nothing goes to waste: The peelings make an infusion or flavour a stock. A sprouting piece can be planted.