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Ginger is a tuber that is consumed whole as a delicacy, medicine, or spice. It is the rhizome of the plant Zingiber officinale. It lends its name to its genus and family Zingiberaceae. Other members of this plant family are turmeric, cardamom, and galangal. Ginger cultivation began in Asia and has since spread to West Africa and the Caribbean. It is sometimes called root ginger to distinguish it from other things that share the name ginger.
Ginger has long been the subject of fable and literature. For centuries, Europeans obtained ginger form Arab spice traders, who protected their sources by inviting stories of ginger field located in lands stalked by a fierce people called troglodytes. And Shakespeare wrote in Loves Labor Lost, "I but one penny in the world thou shouldn't have it to buy ginger-bread."
Ginger is used either fresh or dried in nearly two thirds of all traditional Chinese and Japanese cooking.
Typical Preparations
Teas, tinctures, encapsulations, and in cooking. First-time users of ginger tend to use too much. To make ginger tea, simmer 3/4 teaspoon (0.5 to 1.0 grams) of chopped ginger in 1 cup of hot water for five minutes in a closed teapot.
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