The Ginger family is indeed a large one it includes at least
1,400 individual species of tropical herbaceous perennials all
of which feature thick, knotted, aromatic underground stems
called rhizomes. Rising above ground level are long stems about
a foot high with narrow green leaves and white or yellowish-
green flowers. After the leaves become dry, the rhizome is
harvested, washed, separated from its roots, and left in the sun
to dry. The plant's rhizome has a pungent aroma and a slightly
biting taste. It is usually ground up and used as a spice to
flavor breads, sauces, confections, pickles, ginger ale but is
also used as a medicine. An oil can be distilled from the
rhizome and used in foods and perfumes as well. Ginger is
probably native to South Asia, but today most ginger comes from
Jamaica, India, Africa and China. Its name comes from the
Sanskrit word for "horn root" which refers to its knobby
appearance. This extremely versatile root has long been a
mainstay in Asian and Indian cooking, but is now pop