Anti-inflammatory and an aid to digestion. In the 14th century, ginger was the most widely used spice after pepper. Preserved ginger was a popular sweet in the Middle Ages. It is still used in baking in Britain and Scandinavia. The rhizome of the ginger plant, dried and ground, is used to prepare this spice with its camphorated, lemony flavour.
Ginger adds flavour to curries, tagines, jams (orange, rhubarb) and cakes.