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All About Ginger > Main Varieties from Asia to America
Ginger was one of the first eastern spices to be introduced into Europe, brought by Arab merchants in the first century BCE. Two centuries later, the Greek Dioscorides and the Roman Pliny the Elder mentioned it in their medical writings, emphasizing its carminative properties and its use as an antidote against poisons. It was known in France and Germany in the 9th century and in England by the 10th. During the Conquest, the Spanish planted it in the West Indies and Mexico so that by the middle of the 16th century, Spain was able to import ginger from its colonies. Furthermore, this was the first time that a spice of Asian origin was successfully cultivated in the New World.
These days, ginger is grown in every hot region of the world. Influenced by climatic conditions, the nature of the soil and cultivation methods, the composition and quality of the rhizomes vary considerably from country to country; so much so, that we're able to draw up a kind of regional menu:
Jamaican
Recognized for its delicate aroma and always used fresh in cooking and to flavor numerous drinks. This is the variety you are most likely to find in our supermarkets.
Brazilian
Has fairly large hands (the term used to designate the rhizomes), which are easy to peel and slice. It is less concentrated in flavor than the Peruvian variety, the hands of which are smaller and knottier, but its flavor has won over consumers.
Australian
Distinclty sweet and citrusy in flavor, reserved for candy-making.
African, from Nigeria and Sierra Leone
More assertive in flavor, it has powerfully camphorous taste which makes it ideal for producing essential oil and oleoresin, used in making essences used in cooking, perfume-making and Eastern medicine.
Indian
Has an pleasantly citrusy flavor, falling somewhere between Brazilian and Peruvian in taste but closer to Brazilian ginger when it comes to shape and size. The flesh may even take on a slightly blue tinge. It is destined primarily for export, so much so that the main part of the country's production is dehydrated.
Chinese
Has the biggest hands, easy to peel and chop. Produced in huge quantities, the rhizomes are generally excluded from our markets since they are treated with sulfur dioxide.
Indonesian or red ginger
A smaller and stronger traditional variety, its name derives from the fact that the skin of the fresh rhizome is reddish in color. In Indonesia, it is as commonly used for its medical properties as it is for cooking. Its peppery flavor is intense, hot and very aromatic.
If you should stroll through Asian markets, you'll also discover Indian mango-ginger, Laotian black ginger, etc.
Photo : AZMartinique
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