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Ginger |
Thursday 25 September 2003 |
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We think of ginger now as quite an exotic spice - we buy it fresh to grate into fancy, oriental dishes, but it has of course been around for a long time.
Everybody's granny would have had a little pot of dried ginger to put in the biscuits, the gingerbread, the brandy snaps and the parkin. Ginger has a longer history than most spices known to us today.
Anna McNamee talked to Andrew Dalby, a food historian and the author of Dangerous Tastes, a history of spices. Apparently our forebears quickly discovered how easy ginger root is to transport over long distances and then transplant.
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