Ground Ginger

Have you ever stopped to consider the path your meal takes from farm to plate? We often take for granted the tremendous effort and vast resources that go into the production of even a simple dish. Nowhere is this truer than with ground ginger, an essential spice in many cuisines. In this blog post, we'll dive into the amazing journey ground ginger takes from seed to spice, and examine in detail how it travels from the ground to your dinner plate.

Ground ginger contains volatile aromatic oils that give a pungent, sweet-hot flavor to cooking. Unprocessed ginger, coated with its characteristic brown skin and ivory flesh, is a rhizome, or underground stem. It is cultivated in tropical and subtropical parts of Asia, India, and Africa, where it has been grown for over 5,000 years. The plant is part of the Zingiberaceae family, which also contains turmeric, cardamom, and galangal.

To produce ground ginger, the root is first harvested. Ginger is usually handpicked in the field, though mechanical harvesters may also be used. Once the ginger is removed from the soil, workers carefully clean the root, usually by soaking and scrubbing. After being washed, the plant is dried in the sun, depending on the climate. In places like India, where sunlight is abundant, the roots can dry in a few days. In colder or shadier parts of the world, or during poor weather conditions, artificial heating or drying rooms are used. Once the ginger is completely dehydrated and crisp, it can be processed and stored in bags or bins.

Before the ginger is turned into a powder, the next step is to remove the outer layer, or skin, of the root. This is usually done with a peeling machine, which uses a set of rollers to separate the skin from the flesh. The peeled ginger is then cut into small pieces, which are then boiled. During boiling, enzymes from the ginger mix with hot water to release the ginger's volatile compounds, including gingerol, shogaol, and zingerone. This is what gives ginger its distinctive flavor.

After boiling, the dried pieces of ginger are put through a grinder or pulverizer. During this process, the ginger pieces are crushed and broken down into a fine powder. This grinded form of ginger can then be blended with other spices, or packaged and sold as ground ginger. The ginger powder is vacuum-sealed and stored in a cool and dry place until it is ready to be shipped.

The journey of ground ginger is not over yet. Once the ginger powder has been packaged, it is shipped to retailers and supermarkets around the world. This is usually done via large cargo ships, as most grocers receive their ginger powder from suppliers located in warmer climates. During its voyage, the ginger powder has to endure rough ocean conditions as well as extreme temperature swings. The ship may also have to go through customs inspections in foreign ports, before finally making it to its final destination.

At the supermarket, the ground ginger is placed in the spice aisle, alongside other spices and herbs. Consumers have a wide selection of ground ginger to choose from, usually ranging from mild to stronger flavors. Ground ginger is usually sold in air-tight containers, to protect it from moisture, bacteria, and insects.

Now that the ground ginger has made it to the dinner table, it's time to put it to use! Ground ginger is an essential ingredient in many dishes and cuisines, including Asian, Indian, and African foods. It is used to season meats, cooked vegetables, soups, stews, sauces, and in baking. Many people also enjoy adding ground ginger to hot teas and beverages, to give it a spicy kick.

Ground ginger is an integral part of the world's food supply, and goes through an incredible journey before it makes its way to our dinner plates. Although it is a small part of our daily meal, we should remember all the effort and resources that went into the production of this spice. Without the hard work and dedication of all the farmers, supply chain workers, ship captains, and retailers, ground ginger would not be available in stores. While we often take our food for granted, it is important to remember and be thankful for all that goes into the production and delivery of a simple kitchen staple.