Ginger

Ginger is the underground rhizome of a flowering plant native to the jungles of Asia. After salt, it is the second most important flavouring in Southeast Asia, and half the world’s supply comes from India. It has long been regarded as beneficial to health and has been traditionally used for all sorts of ailments including disease of the heart, lungs and kidneys. It is still used for everything from colds to sore stomachs, urinary problems and indigestion and no Southeast Asian is going to be happy to cook without it! Fresh ginger is used as an ingredient and as a spice, although technically it is not one. It is woody, earthy, lemony, with a little kick of heat. As a spice on the flavour spectrum, it marries with chillies, garlic, lemongrass, coriander, cumin, cinnamon, cardamom, cloves, vanilla, apricots, oranges, limes, lemons, bananas, plums, pears, apples, mangoes, chocolate, almonds, honey, coconut and coconut milk.