The word ginger finds its “roots” in the Sanskrit word ‘singaveram’ or horn root – presumably because of its distinctive appearance. Ginger originates in South East Asia and its history goes back more than 5000 years, being used originally for healing and protection rituals. It is a flowering plant whose rhizome (known as ginger root or ginger) is now cultivated around the world and is widely used as a spice and in herbal remedies. Interestingly, ginger was one of the very first spices to be exported from Asia as it was favoured by the ancient Greeks and Romans and later it was voraciously imported to Europe via the spice route. Ginger is closely related to turmeric, cardamom and galangal. Its unique fragrance and flavour are attributed to the natural oil gingerol that it contains.
Ginger is used widely in Indian foods, so it’s not surprising that India is the No1 ginger producer in the world and one of the top ten global ginger exporters.
Ginger is not only used in food preparation for its spicy kick, the pigments in ginger have long been used to create a vibrant yellow hue in fabrics and artistic creations.
In 16th Century Europe, ginger was considered a symbol of hospitality – hosts would serve warm gingerbread to welcome their guests. Keep reading to find my Granny Dix’s delicious gingerbread biscuit recipe which I hope you will make to welcome guests into your home over the festive season.
Going Gingerly: What’s in it for me?
It would seem that researchers have gone very gingerly when doing research on ginger, with current research ongoing. While ginger has been used for centuries, the lack of research means the use of ginger as a herbal remedy remains in the realm of speculation.
Ginger is commonly credited with the following:
Easing nausea; cutting down fermentation in the gut so helps reduce bloating and gas; antioxidant – helps reduce wear and tear on the cells (especially DNA); anti-inflammatory (may ease arthritis), antimicrobial (helps reduce bacteria and fungal infections in the mouth); may support liver detoxification; may assist in easing muscle pain.
In a Pickle!
The rise in popularity of Sushi worldwide has awakened the Western world to the joy of pickled ginger/sushi ginger/Gari. The pink colour is due to a reaction between the normally cream coloured flesh of young ginger and rice wine vinegar which activates a red flavonoid compound called anthocyanin. Some commercially pickled ginger contains small amounts of red colouring or natural beet to ensure a consistent colour.
Spice Up Your Life!
Cooking ginger results in a delightful flavour transformation – mellowing the sharpness/spiciness rendering a sweeter taste.
The most popular form of ginger commercially is as a dried powder or “sonth” (commonly just referred to as ginger in recipes). Ginger rhizomes are harvested at full maturity (8 – 10 months), soaked in water, the outer skin scraped off before the whole peeled rhizome is dried and finely ground.
Interestingly, while it’s hard to beat the aromatic flavour of fresh ginger, the drying process has limited negative impact on the flavour and nutrient content of ginger. So, if you prefer powdered ginger for its convenience feel no shame! Just remember to adjust the quantity: ¼ teaspoon of ground ginger = 1 teaspoon of fresh ginger
The Best Things In Life Are Ginger!
Nothing beats the fun of icing gingerbread people into adorable or crazy characters over the holiday period. Queen Elizabeth I of England is credited with inventing gingerbread men, and today, all over the world people still enjoy this lovely Christmas tradition, just with more gender adaptive variations in fitting with the new era.
Below, I have shared my Granny Dix’s delicious gingerbread recipe – ideal for rolling out and cutting into shapes. I have used it for YEARS after finding it in the Parkview Nursery School Recipe book that I inherited from her. My Gran was, like me, a qualified Home Economics/Domestic Science teacher and this treasured recipe book is peppered with fool proof, fabulous recipes that she and others contributed during her many years of teaching at the Nursery School.
What do you call an angry gingerbread man? A ginger snap.
What did the gingerbead man put on his bed? A cookie sheet.
Granny Dix’s Gingerbread Recipe
Makes a large quantity. Suitable for making gingerbread houses too!
Ingredients:
- 3 cups flour
- 1ml salt
- 150ml golden syrup
- 1 egg
- 15ml baking powder
- 5ml ground ginger (cinnamon can be used if for young children)
- 75ml brown sugar
- 75ml melted margarine
- 5 ml vanilla essence
Large microwavable dish or jug – or use a pot on the stove. Blender (I use a hand held blender)
Method:
- Preheat oven to 1800C. Grease or line baking sheets.
- Sift flour, baking power, salt and cinnamon/ginger together.
- Mix syrup, vanilla essence, sugar, egg and melted margarine together in a large bowl and add the sifted dry ingredients to make a soft dough (if the dough is too soft, add a little more flour and knead it in).
- Roll out 7mm-1cm thick onto a well floured board.
- Use cookie cutter to cut out various shapes.
- Bake 10-15 minutes at 180 ⁰C until golden.
- Cool on cooling rack.
- Ice and decorate once cooled.
- These cookies last for at least 4 weeks if stored in an airtight container.
I hope you make this delicious recipe! Let me know if you do!
