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Underground rhizome of attractive flowering plant
Most ginger comes from Jamaica, followed by India, Africa, and China
Name comes from Sanskrit word for "horn root", clearly a reference to the appearance of the root -the part we consume
Used heavily in Asian and Indian cuisine's, is fundamental to Chinese cuisine -known usage for at least 3,000 years
Spanish brought ginger to the West Indies, where is thrives today (Jamaica) fresh ginger is available in both "young" and "mature" forms
Also used dried and ground, crystallized, preserved, or pickled
Found in dishes ranging from ginger ale to traditional gingerbread to savory dishes in different cultures

Brought to New World Discovered in New World Chocolate Corn Crab Eggs Finfish Chilies Ginger Lamb Mushroom One Pot Cooking Pasta Noodles Pork Potato Rice Salad Shellfish Smoking Spice Blends Tomato Vegetarian Wraps.

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