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Friday, 3 April 2015


Ginger is indigenous to southern China and was eaten by pregnant Chinese women in ancient times to combat morning sickness.

In the 4th century AD Ginger plants were being grown in pots and carried aboard Oriental vessels on long sea voyages between China and Southeast Asia to provide fresh food and prevent scurvy.

Ginger instantly became popular in Europe after Medieval Crusaders returned from the Middle East carrying the spice with preservative properties.

The English Guild of Pepperers issued a decree in 1316 banning the moistening of  ginger to make them heavier, as they were sold by weight.

India is now the largest producer of ginger.

Source Food For Thought by Ed Pearce

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