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 and has a longer history than most spices known to us today.
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.Ìý
Anna McNamee talked to Andrew Dalby,a food historian and the author ofÌýDangerousTastes:Ìýthe story of spices about how our forebears quickly discovered how easy ginger root is to transport and over long distances and then replant.
Ìý Dangerous Tastes: the story of spices, by Andrew Dalby, British Museum Press ISBN: 071412771X
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