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Culinary Dictionary
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| Category: Herbs, plants and spices |
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| Term(s) | ||
Ginger | ||
 One of the earliest Oriental spices known in Europe, ginger has been cultivated in India both as a fresh vegetable and marketed as a dried spice since time immemorial. The fresh, dried or powdered rhizome of a slender, perennial herb, Indian ginger has been acclaimed worldwide for its characteristic taste, flavor & texture. Ginger has always meant many things to many people. A taste- maker. A flavoring. An appetizer. A drug. Though grown all over India, the finest quality ginger comes from Kerala endowed as it is with a congenial climate and a rich earthy soil. Indian dry ginger is known in the world market as \'Cochin Ginger\' & \'Calicut Ginger\' . India offers ginger in a variety of forms; oils, oleoresins, fresh ginger in brine, pickles, candies and syrups. India has a predominant position in ginger production and export. The principal buyers are the Middle East, USA, the UK and the Netherlands. |