Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Ginger along with all the trcipes employing Ginger presented on this site, with 2002 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Ginger recipes added to this site.

These recipes, all contain Ginger as a major wild food ingredient.

Ginger, Zingiber officinale is a member of the Zingiberaceae (ginger family), and though it is generally termed as 'ginger root' the spice is actually the rhizome of the plant. Originating in southern China, cultivation of ginger spread to India, Southeast Asia, West Africa, and the Caribbean.



Young ginger roots are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Chinese cuisine to cover up other strong odours and flavours such as in seafood and mutton. Ginger has been used in European cuisine since Medieval times when it arrived as a dried spice and gave rise to ginger bread. It is also used in almost all cuisines worldwide and has become an essential ingredient of many recipes (especially Chinese recipes). Fresh ginger can also be finely grated and used sparingly gives an added piquancy to many soups. Ginger cut into fine matchsticks also makes an excellent addition to any stir-fry and is a great accompaniment to steamed fish.