Many folks know the familiar flavor of ginger, but aren’t aware of either what it looks or tastes like. Few people realize that the spicy-sweet taste they’re used to is actually a shredded root. When planted, ginger creates clusters of white and pink flower buds that produce yellow flowers, but the appeal is really after the stock withers and the root is pulled for food. It has many uses in cuisine – particularly vegetarian – and can also be made into a tea, soda, bread, or a candy. This versatile root can often be found pickled at sushi restaurants, and has a variety of health benefits. Let’s take a closer look at the history of the plant, and how it can be incorporated into a vegetarian diet.
Ginger Culture and History
Error. Page cannot be displayed. Please contact your service provider for more details. (19)Ginger is also quite popular in the Caribbean Islands, as it is able to grow in the lush tropical environment. Because of how well it grows in the wild, Jamaica exports most of the world’s ginger, followed by India, Africa and China.
Traditionally, ginger was used in folk medicine practices and was classified as a stimulant and a carminative, meaning it helps prevent gas formation in the gastrointestinal tract. That said, ginger was historically used to treat gastrointestinal discomfort such as constipation, and often to mask the unsavory flavors of other medicines. Ginger has long been used as a natural treatment for colds and cases of the stomach flu and food poisoning. Ironically, powdered ginger-eaters have often complained of gas, bloating, heartburn, and nausea. Studies are inconclusive regarding the effects on combatting other things, like treating pain from arthritis and joint pain.