Ginger is used in most cuisines the world over, whether it baked; cooked; crystallized; powdered; dried; raw. Ginger is extensively valued not only for its culinary value but its medicinal value as well. Hot and sweet, with well-known aroma, ginger is truly a complete spice able to blend in to nearly any cuisine.

Although we refer to it as root giner, it is actually the rhizome of a perennial plant. The scientific name being - Zingiber Officinale. This comes from “singiveram” meaning “horn-shaped”. Thought to be of Chinese origin, ginger was also cropped thousands of years ago in India and Southeast Asia. It is generally thought to be the first Oriental spice introduced into Europe.

While Asian cuisine customarily uses ginger in its raw form – cut, crushed or grated – in stir fries, curries, chutneys, soups and salads, Western cuisine tends to use ginger in it's dry form – in sweet items like cake, cookies, ginger ale, gingerbread, candies and jams.

Ginger has been recognized for its many medicinal characteristics for thousands of years. It is a accepted cough and flu treatment. Though generally safe, ginger in extreme quantities can cause mild heartburn and it may hinder certain medications.

The unique spice in a variety of forms has demonstrated to be efficient in relieving nausea symptoms especially motion sickness. Ginger in moderate amounts can encourage digestion and prevent bloat. It has been applauded as an aphrodisiac; an antioxidant; instant hangover relief; a mouth freshener; and a mood enhancer.

Due to its anti-inflammatory quality, ginger is great for treating arthritis-related pain, and easing muscular aches and pains. Women throughout Asia use ginger in food and drinks to relieve menstrual cramps; to stimulate uterus contractions; and for breast milk production.

Well I never new all this about ginger and to think I only bought some for my husband last week – chocolate coated of course.

Many recipes use ginger including some of these beef crock pot recipes.