The plant of Zingiber does not impress one easily. The plant only develops in tropical environments, producing tiny sinewy green leaves, rarely fancying someone with its flowers. However, underground is where the magic happens. The knobby rhizomes of ginger grow below the surface in many different shapes and sizes.
Ginger was one of the first spices to be transported from tropical Asia to the continent of Europe by the Arab traders. Since the early migration, ginger has found home in many cuisines, making it one of the most widespread spices. Today, over 1.300 species of ginger can be found across the world.
The color of ginger differs from brown to bright yellow. The crunchy, juicy flesh has a fresh, semi-sweet citrus taste, with a touch of spiciness. By laying it in rum for a few weeks, the ultimate tincture is achieved to infuse the Jamaican rum, tipping off the flavor with exotic spiciness.
Fun fact: during the 13th century, the costs of half a kilo of ginger was equivalent to the costs of a sheep.
