A Ginger Tale

February 2001

A Ginger Tale By: Christianne IngegnoApplications Editor

Cropping up in applications from beverages and sauces to center-of-the-plate creations and even desserts, ginger is quickly becoming the current flavor to appreciate. While widely used in the United Kingdom, Germany and Canada, ginger is still in its infancy in the United States.

Ginger contains antioxidant properties and reportedly can help arthritis and nausea and aid in circulation. The rise of consumer awareness and interest in healthful foods is a trend that seems here to stay; ginger fits nicely into this niche.

Grown in sub-tropical and tropical climates, it is cultivated in China, Africa, South America, Central America, Indonesia, Australia and Hawaii. Taking nine months to mature, ginger thrives in high humidity and rainfall with proper drainage.

Fresh ginger should be stored like a potato: room temperature and dry. Choose fresh ginger with a "heavy hand" (ginger's appearance resembles a hand, with numerous "fingers" emanating), because over time, ginger loses moisture. The skin should have a nice sheen and appear plump. Ginger also comes in various forms: juice, puree, crystallized, candied, pickled and pulp.

Although traditionally found in Asian cuisine, ginger is finding applications throughout the industry. The juice is found in teas, carbonated beverages, sauces, marinades and dressings; candied ginger appears in desserts and baked goods; pulp ginger is used for glazes and ice cream; crystallized ginger works well with cookies, cereals, trail mixes and the confectionery market; and pureed ginger is ideal for dressings and condiments.

According to Abbie Leeson, general manager, Royal Pacific Foods, "The Ginger People," Monterey, CA, ginger enhances flavor naturally, giving a background flavor that enriches many products. Leeson explains that ginger's natural sweetness works well with chocolate, dairy products, root vegetables (such as carrots and beets) and with such fruits as pears, apples and peaches.

Ginger provides a familiar, yet atypical alternative for customer consumption. Consumers want foods that not only taste good, but also have enhancing properties that give them the sense that they are getting an added healthful benefit.

As awareness grows, so will the food professionals' imagination. More importance inevitably will be placed on creating products that appeal to a broad audience, and uses for ginger are sure to include nutraceutical products, as well as child- and adult-oriented items.

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