Ginger’s current name comes from the Middle English gingivere, but ginger dates back over 3,000 years to the Sanskrit srngaveram meaning “horn root” with reference to its appearance. In Greek it was ziggiberis, and in Latin, zinziberi.
Ginger (botanical name Zingiber officinale) is in the same family as turmeric and cardamom. It is native to Southern Asia and has long been a staple addition to Asian cuisines.
Ginger is also quite popular in the Caribbean Islands, where it grows wild. Jamaican ginger is prized for its strong flavor. Jamaica currently provides most of the world’s supply, followed by India, Africa and China.
Historically, ginger has been used for various ailments, especially gastrointestinal issues. Ginger is also good for nausea, IBS, and Arthritis.
CRAB BOIL SPICE MIX
- 1/4 cup pickling spices
- 1/4 cup sea salt
- 2 tablespoons mustard seeds
- 2 tablespoons whole black peppercorns
- 2 tablespoons hot red pepper flakes
- 1 tablespoon celery seeds
- 1 tablespoon dried chives
- 2 teaspoons ground ginger
- 2 teaspoons dried oregano
- 5 bay leaves
- Mix together pickling spices, salt, mustard seeds, peppercorns, pepper flakes, celery seeds, chives, ginger, oregano, and bay leaves.
- For cooking shrimp, add 1/4 cup of the spices, along with 2 teaspoons salt, to a large saucepan of boiling water.
- For lobster or crab, use 1 part distilled white wine vinegar to 3 parts water. Add the seafood and cook for 2 minutes, or until just cooked through. Remove the seafood and serve or chill.