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Ginger,
the "Horn Root"
Its
current name comes from the Middle English gingivere,
but ginger dates back over 3,000 years to the Sanskrit
sringaveram meaning "horn root" with reference
to its appearance. In Greek it was ziggiberis, and in
Latin, zinziberi. Although it was well-known to the
ancient Romans and recorded as a subject of a Roman
tax in the second century after being imported via the
Red Sea to Alexandria, it nearly disappeared in Europe
after the fall of the Roman Empire. Thanks to Marco
Polo's trip to the Far East, ginger came back into favor
in Europe, becoming not only a much-coveted spice, but
also a very expensive one. Tariff duties appear in the
records of Marseilles in 1228 and in Paris in 1296.
Ginger was known in England before the Norman Conquest,
as it is commonly found in the 11th century Anglo-Saxon
leech books.
Ginger (botanical name Zingiber officinale and in the
same family as turmeric and cardamom) is native to Southern
Asia and has long been a staple addition to Asian cuisines.
It has a tan skin and flesh that ranges in color from
pale greenish yellow to ivory. It has a peppery and
slightly sweet flavor, with a pungent and spicy aroma.
This extremely versatile root .......
Click here to read more about this healthy spice
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