Appearing in all types of dishes, few herbs and spices are as versatile as those from the Zingiberaceae family. Known for their pungent and earthy aromas, the most popular members of the Zingiberaceae family include ginger, turmeric, cardamom, and galangal, also known as Thai ginger.
Though the scientific name of this family may be difficult to pronounce, these herbs offer unmistakable flavors that are easy to pick out in a wide variety of sweet and savory dishes.
Origins of the Zingiberaceae Family
Plants from the Zingiberaceae family were first cultivated in the South Pacific Islands. Over the centuries, spices such as ginger and turmeric made their way to the Asian continent on trader boats.
When ginger reached China in the 5th century BCE, it became a sensation. Arab traders introduced ginger from Asia to the Mediterranean world; Pliny the Elder, the Roman naturalist and author of Naturalis Historia, described ginger in his writings. Roman scientist Ptolemy in 150 CE noted that ginger came from Ceylon (now Sri Lanka.) In those days, the plant was used medicinally only by the wealthy.
Later, famed explorer Marco Polo brought samples of ginger from China back to Europe. Ginger was prized during the Middle Ages for its perceived medical properties and for its culinary uses. At the time, ginger was considered as valuable as livestock.
The age of exploration and imperialism brought ginger and other Zingiberaceae plants to the New World. Ginger plantations sprung up in the Caribbean and South America. While Zingiberaceae varieties are cultivated all over the world today, the top producers include India and China.
The international ginger market is worth more than $4 billion. Some of the largest importers of ginger include the United States, Netherlands, and Japan.
Species in the Zingiberaceae Family
There are more than 1,500 species within the Zingiberaceae family. The most popular species include ginger, turmeric, cardamom, and galangal.
Zingiberaceae plants grow from rhizomes, which are thick, woody roots. Ginger rhizomes have the most flavor, but the leaves and stems of the plant are also edible. Ginger rhizomes can be used raw, or dried and ground up into a potent powder.
The rhizomes of the turmeric plant are also used for cooking. Although the flesh of the plant is orange, powdered turmeric takes on a bright gold color. Due to its color, turmeric is often used as an additive in mustards and curries. Its flavor is warm and bitter.
Cardamom plants generate pods filled with pungent seeds that can be used fresh, dried, or ground. As the seeds quickly lose their flavorful oils, most recipes call for freshly ground cardamom. The spice is well-loved for its unique flavor profile that offers notes of mint, citrus, and spice.
Finally, galangal has a very similar appearance to its ginger cousin. However, its rhizomes are whiter and more elongated. The two plants have distinct flavors, with galangal having a peppery, almost piney flavor. Galangal is rarely consumed in dishes. Instead, it is used similarly to bay leaves or cinnamon sticks, where the plant infuses the dish during the cooking process and is removed before serving.
Potential Health Properties and Benefits
One of the unique features of the Zingiberaceae family is its potential medicinal properties.
For example, ginger contains gingerol compounds, which can support digestion and reduce gastrointestinal symptoms like nausea. Curcumin, turmeric’s main active ingredient, may have anti-inflammatory and antioxidant properties. Studies have shown that curcumin can reduce muscle pain and inflammation. However, curcumin is not easy for the body to absorb. Mixing turmeric with black pepper may increase curcumin absorption.
Cardamom powder has compounds that can benefit overall health. The spice can promote oral health by destroying bad mouth bacteria. Cardamom may also aid in stabilizing blood sugar levels and supporting weight loss.
Galangal, meanwhile, may have antifungal properties. Drinking galangal tea or eating fresh root slices can support digestion.
It’s important to remember that these potential health benefits aren’t fully understood or completely scientifically documented. Plants in the Zingiberaceae family cannot cure or treat any disease.
Cuisines that Embrace Zingiberaceae Flavors
Due to their pronounced flavors, herbs and spices from the Zingiberaceae family are ingredients in many different cuisines. For example, cardamom is a popular ingredient in many Scandinavian sweet treats, like Swedish cardamom buns and Finnish pulla. In this region of the world, bakers use the spice similarly to cinnamon as it adds a warm note to desserts.
The Zingiberaceae family is most prominently featured in Asian cuisines, such as Indian and Thai. In China, of course, ginger is part of the “holy trinity” of Chinese cuisine. Turmeric is widely used to flavor meat, vegetable, and rice dishes in the Middle East; it is also the main ingredient in golden milk, an Indian beverage that has found worldwide popularity due to its potential anti-inflammatory benefits. Masala chai, a type of tea originating in India, typically contains cardamom and ginger as base flavors.
In the U.S. and Western Europe, gingerbread cookies are probably the most well-known food containing ingredients from the Zingiberaceae family. The taste of ginger is synonymous with Christmas and the winter holidays for many.
A Family of Flavor
Plants from the Zingiberaceae family are important parts of the culinary traditions of cultures across Asia and beyond. Thanks to trade, the pungent flavors of ginger and its close cousins can be found in some of the most recognizable, delicious dishes in the world.