Ginger

PLANT
Ginger (Zingiber officinale), herbaceous perennial plant of the family Zingiberaceae,
probably native to southeastern Asia, or its aromatic, pungent rhizome (underground
stem) used as a spice, flavouring, food, and medicine. Its generic name Zingiber is
derived from the Greek zingiberis, which comes from the Sanskrit name of the
spice, singabera. Its use in India and China has been known from ancient times, and by
the 1st century CE traders had taken ginger into the Mediterranean region. By the 11th
century it was well known in England. The Spaniards brought it to the West Indies and
Mexico soon after the conquest, and by 1547 ginger was being exported from Santiago
to Spain.

The spice has a slightly biting taste and is used, usually dried and ground, to flavour
breads, sauces, curry dishes, confections, pickles, and ginger ale. The fresh rhizome,
green ginger, is used in cooking. The peeled rhizomes may be preserved by boiling in
syrup. In Japan and elsewhere, slices of ginger are eaten between dishes or courses to
clear the palate. Ginger is used medically to treat flatulence and colic.

The leafy stems of ginger grow about a metre high. The leaves are 6 to 12 inches (15 to
30 cm) long, elongate, alternate in two vertical rows, and arise from sheaths enwrapping
the stem. The flowers are in dense conelike spikes about 1 inch thick and 2 to 3 inches
long that are composed of overlapping green bracts, which may be edged with yellow.
Each bract encloses a single, small, yellow-green and purple flower.

Ginger is propagated by planting rootstalk cuttings and has been under this type of
cultivation for so long that it no longer goes to seed. Harvesting is done simply by lifting
the rhizomes from the soil, cleansing them, and drying them in the sun. The dried ginger
rhizomes are irregular in shape, branched or palmate. Their colour varies from dark
yellow through light brown to pale buff. Ginger may be unscraped (with all of its cork
layer); partly scraped; or scraped or peeled (with all of its cork, epidermis, and
hypodermis removed).
Ginger contains about 2 percent essential oil; the principal component is zingiberene
and the pungent principle of the spice is zingerone. The oil is distilled from rhizomes for
use in the food and perfume industries.

Ginger
a thickened pungent aromatic rhizome that is used as a spice and sometimes
medicinally 
(2) : the spice usually prepared by drying and grinding ginger
b : any of a genus (Zingiber of the family Zingiberaceae, the ginger family) of
herbs with pungent aromatic rhizomes; especially : a widely cultivated tropical
herb (Z. officinale) that supplies most commercial ginger — compare  WILD
GINGER

Ginger

Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or

simply ginger, is widely used as a spice or a folk medicine.
It is a herbaceous perennial which grows annual stems about a meter tall bearing
narrow green leaves and yellow flowers. Ginger is in the family Zingiberaceae, to which
also belong turmeric (Curcuma longa), cardamom (Elettaria cardamomum),
and galangal. Ginger originated in the tropical rainforests from the Indian
subcontinent to Southern Asia where ginger plants show considerable genetic
variation.] As one of the first spices exported from the Orient, ginger arrived
in Europe during the spice trade, and was used by ancient Greeks and Romans. The
distantly related dicots in the genus Asarum are commonly called wild ginger because
of their similar taste.

Ginger

Ginger, Zingiber officinale, is an erect, herbaceous perennial plant in the family

Zingiberaceae grown for its edible rhizome (underground stem) which is widely
used as a spice. The rhizome is brown, with a corky outer layer and pale-yellow
scented center. The above ground shoot is erect and reed-like with linear leaves
that are arranged alternately on the stem. The shoots originate from a multiple
bases and wrap around one another. The leaves can reach 7 cm (2.75 in) in length
and 1.9 cm (0.7 in) broad. Flowering heads are borne on shorter stems and the
plant produces cone shaped, pale yellow flowers . The ginger plant can reach
0.6–1.2 m in height (2–4 ft) and is grown as an annual plant. Ginger may also be
referred to as true ginger, stem ginger, garden ginger or root ginger and it is
believed to have originated in the Southeast Asia.

Caramel
Caramel (/ˈkærəmɛl/ or /ˈkɑːrməl/) is a medium to dark-brown confectionery product
made by heating a variety of sugars. It can be used as a flavoring
in puddings and desserts, as a filling in bonbons, or as a topping for ice
cream and custard.
The process of caramelization consists of heating sugar slowly to around 170 °C
(340 °F). As the sugar heats, the molecules break down and re-form into compounds
with a characteristic color and flavor.
A variety of candies, desserts, and confections are made with
caramel: brittles, nougats, pralines, crème brûlée, crème caramel, and caramel apples.
Ice creams sometimes are flavored with or contain swirls of caramel.

Caramel is a candy created when sugar is heated to 170 degrees Celsius (340 degrees
Fahrenheit). When sugar is heated slowly to this point, the molecules break down and
form new compounds that have a deep, rich flavor and dark golden brown color. This
process is known as "caramelization" and can be achieved with any variety of sugar.

Caramel

1. A smooth chewy candy made with sugar, butter, cream or milk, and flavoring.
2. Burnt sugar, used for coloring and sweetening foods.
3. A moderate yellow brown.
1. (Cookery) burnt sugar, used for colouring and flavouring food
2. (Cookery) a chewy sweet made from sugar, butter, milk, etc
1. a liquid made by cooking sugar until it darkens, used for coloring and flavoring food.
2. a chewy candy made from sugar, butter, milk, etc.

caramel

1.a liquid made by cooking sugar until it changes color, used for coloring and flavoring
food.
2.
a kind of chewy candy, commonly in small blocks, made from sugar, butter, milk, etc.
3.
a yellowish brown or tan color.

Ice cream (derived from earlier iced cream or cream ice]) is a sweetened frozen

food typically eaten as a snack or dessert. It is usually made from dairy products, such
as milk and cream, and often combined with fruits or other ingredients and flavors. It is
typically sweetened with sugar or sugar substitutes.
Typically, flavourings and colourings are added in addition to stabilizers. The mixture is
stirred to incorporate air spaces and cooled below the freezing point of water to prevent
detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid
at very low temperatures (< 2 °C or 35 °F). It becomes more malleable as its
temperature increases.
The meaning of the phrase "ice cream" varies from one country to another. Phrases
such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to
distinguish different varieties and styles. In some countries, such as the United States,
the phrase "ice cream" applies only to a specific variety, and most governments
regulate the commercial use of the various terms according to the relative quantities of
the main ingredients, notably the amount of cream.[2]Products that do not meet the
criteria to be called ice cream are labelled "frozen dairy dessert" instead.[3] In other
countries, such as Italy and Argentina, one word is used for all variants. Analogues
made from dairy alternatives, such as goat's or sheep's milk, or milk
substitutes (e.g., soy milk or tofu), are available for those who are lactose
intolerant, allergic to dairy protein, or vegan.
Ice cream may be served in dishes, for eating with a spoon, or in cones, which are
licked. Ice cream may be served with other desserts, such as apple pie. Ice cream is
used to prepare other desserts, including ice cream floats, sundaes, milkshakes, ice
cream cakes and even baked items, such as the Baked Alaska.

Ice cream is a mixture of milk, cream, sugar, and sometimes other ingredients, that has
been frozen into a soft, creamy delight using special techniques. Ice cream has been a
popular treat for hundreds of years, but only become common place since the wide
spread use of refrigeration. The exploding popularity of ice cream has led to a number
of ice cream variations including frozen custard, frozen yogurt, and even non-dairy
versions made with ingredients like coconut milk.

Ice cream is a very cold sweet food which is made from frozen cream or a substance
like cream and has a flavour such as vanilla, chocolate, or strawberry.

An ice cream is an amount of ice cream sold in a small container or a cone made of thin
biscuit.

ICE CREAM. Ice cream, or iced cream as it was originally called, was once narrowly
defined as a luxury dessert made of cream, sugar, and sometimes fruit congealed over
ice. The techniques for making water ices and sorbets probably led to experimentation
with cream and milk in Italy during the Renaissance although no recipes survive. On the
other hand, there is clear literary evidence that this experimentation underwent
considerable refinement in France during the seventeenth century, and that it was the
French court of Louis XIV that first served ice creams at banquets. The use of snow and
ice to cool wines was known to the Romans, and sorbets were well known to the
Persians and Byzantine Greeks. It does not take a large leap in technology to go from
sorbets to frozen creams, yet it was the use of sweet cream from cow's milk that
originally made true ice cream possible. In fact, it is the rich milk from certain breeds of
cattle that further defines the texture and flavor of this product.
a frozen food containing cream or milk and butterfat, sugar, flavoring,and sometimes eg
gs.

A soft, sweet frozen food made with milk and cream and typically flavoured with vanilla,
fruit, or other ingredients.

ICE CREAM

a delicious frozen treat that comes from cows. Ice cream comes in many different
flavours and can often be found at your local grociery store.

Ice cream

a very cold, sweet food made from frozen milk or cream, sugar, and a flavour:

a tub of ice cream

chocolate chip/vanilla ice cream

GINGER ICE CREAM

 INGREDIENTS
1.
 4 large egg yolks
 1/2 cup sugar
 1/4 cup coarsely grated peeled fresh gingerroot
 2 tablespoons water
 2 cups half-and-half
 1 cup heavy cream
 1 teaspoon vanilla
 1/2 cup crystallized ginger*
2.
 *available at some supermarkets and specialty foods shops.

PREPARATION

1. In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook

sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes.
Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow
stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring
constantly, until a thermometer registers 170°F. (Do not let boil.)
2. Pour custard through a sieve into cleaned bowl and stir in cream and
vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at
least 3 hours, and up to 1 day.
3. Finely chop crystallized ginger. Freeze custard in an ice-cream maker,
adding crystallized ginger three fourths of way through freezing process. Transfer ice
cream to an airtight container and put in freezer to harden. Ice cream may be made 1
week ahead.