Best known over here for its use in sweet food, such as ginger bread, but its use in Asian cooking (sweet & savoury) dates back 4400 years. Ginger’s popularity in Indian cooking grew particularly in the 13th century with the rise of Muslim rule. It is also well known for its medicinal qualities. In India ginger is often brewed up with tea, especially in winter. Young ginger is mild and can be pickled. Fresh ginger finely chopped and combined with fresh garlic into a paste can be found in many Indian kitchens.
