Evening star. [volume] (Washington, D.C.) 1854-1972, 1957-11-03
lAnother in q Series on Spices)
Nv SYLVIA WILLIAMS

(Another in q Series on Spieesl
BY SYLVIA WILLIAMS
OF all the tropical spice
plants, ginger Is the most
beautiful with its large bril-
liant flowers. Actually, 1t is
native to Southern Asia
where it is used extensively
for culinary purposes. It. is
now cultivated in our semi
tropical climates including
Puerto Rico and Southern
Florida.
Our finest quality ginger
now comes from Jamaica. In
the native markets in ia
maica one always sees ginger
root being sold by numerous
natives who grow it on their
small plots of land.
Ginger plants require a
very fertile. well drained soil,
high temperature and plenty
of rain. When the plant
reaches the age of 10 months
to a year the stem withers
and the roots or rhizomes are
dug up. They are carefully
washed and allowed to dry in
the sun.
The root, or rhizome, as
often called. is the part of
the plant that is prepared
for use as a spice. The prod
ucts that we are familiar
with are whole, ground and
cracked ginger root. Crystal
lized and preserved ginger is
classified as a CONNECTION and
not as a spice. The roots
are irregular and somewhat
knotty in shape and resemble
the roots or bulbs of our gar
den iris. The color may be
buff or yellow, depending
upon where the ginger is
grown.
Used BY BabylOnians
One of the most ancient
Of spices. ginger was used by
the Babylonians. There is
frequent mention of ginger
In the Talmud. The Spanish
brought ginger to the new
world and we're responsible
for its introduction to Ja-
lnaica.
There are over 200 species
Of the ginger plant. The va
riety we are most familiar
with is Turmeric (curcuma
longa). Turmeric is used to
-impart q distinct flavor and
rich color to curry powder.
Mustard blends are often
given a deeper color by the
addition of turmeric. It is
also used to flavor pickles
and relishes.
Galangal (alpinia galanga)
was used In the Orient in the
early 9th century but today
1t Is unknown except in Rus
STA where 1t is used to flavor
q liquor called Nastoika.
Zedoary (curcuma zedo-
aria) IL no longer known or
used in this country but is
still used q great deal in the
Orient to scent perfumes and
incense.
A DeIicacy
The Chinese have long
considered crystallized gin
ger Q great delicacy. It can
be purchased in many Of the
Chinese groceries In WASH
ington's Chinatown. It Is
also an excellent condiment
for various curry dishes.
In their delicious delicately
favored food the Chinese use
only the fresh ginger root for
seasoning. This also may be
purchased In Chinatown.
Ginger has a wide variety
Of uses. The largest con-
sumption is in the making Of
ginger ale and ginger beer.
Ground ginger is best known
for its use In breads, cakes
and cookies.
Try rubbing a pot roast
with ground ginger before
roasting. For a new and de-
lectable roast chicken rub
the inside and outside with
ginger and butter before
placing in the oven. Add a
small piece of ginger root to
picked peaches. If you make
chutney at home the addi-
ton of fresh ginger root en-
hances the flavor.
Ginger tea was regarded
by the ancients as a car
minative to ease an ailing
stomach. 1t is still good for
that purpose. To one tea
spoon of ground ginger and
"a teaspoon Of butter add