Ginger likely originated from tropical forests in regions from the Indian subcontinent to southern Asia, where its cultivation remains among the world’s largest producers, including India, China, and other countries of southern Asia. Numerous wild relatives are still found in these regions, and in tropical or subtropical world regions, such as Hawaii, Japan, Australia, and Malaysia.
Fresh ginger is tangy, spicy and warm, with a soft sweetness. Young ginger root is mild but have a juicy flesh. Ginger can complement many recipes, from sweet to savory. Ginger is great in building sauces, as ginger being the dominant flavor, while combining other ingredients. Ginger is needed in traditional Asian applications like stir-fry, marinades, salad dressings, and dipping sauces. Ginger powders are popular in baking dishes like gingerbread cookies, cakes, ginger ale, or ginger beer. More exciting to today’s food developers, ginger goes well with non-traditional fusion ideas using everyday ingredients, such as maple syrup, milk, cream, ice cream, tomatoes, and root vegetables.