The bold, sculptural flower that marks ginger's spot in the ground can be seen as a testament to the rhizome's global importance – ginger has powered trade, medicine and flavour for at least 5,000 years.
First cultivated in Southeast -Asia, it spread across the Indo‑Pacific with Austronesian sailors, reached Mediterranean spice routes by the 1st century, and was familiar in England by the 11th. Arab, Chinese and later Spanish traders carried it farther still, embedding the spice in countless local cuisines.
That globetrotting history explains ginger’s double life. In Ayurveda it fires up digestion; in Chinese medicine it’s a warming tonic. Chemically, its key compounds – gingerol, shogaol and zingerone – shift from hot to sweet as the root is cooked, dried or candied, giving cooks extraordinary range.
“We always say it’s a plant that gives more than it takes,” says James Stretch of Stretch Family Farms, specialist ginger growers in the Sunshine Coast, Queensland. “It thrives under tough conditions, regenerates quickly and links generations of food and healing traditions. Ginger really is the little food that could.”
A favoured producer of celebrity chef Marion Grasby, who visits the farm in her SBS series Marion's Flavours of Heart and Home, Stretch farms ginger in fields in deep volcanic soils near the Coochin Twin peaks that yield a product that is tender and rich in natural oils.
As interest in wellness grows, so too does an appetite for the nutritional powerhouse. “Customers now ask which rhizome to juice for immunity, which to steep for inflammation,” says Stretch. “The wellness side is exploding, but flavour is still king in Aussie kitchens.”
Resilient, generous and versatile, ginger has travelled from ancient trade caravans to modern wellness shots without losing its punch. Whether it's Indian masala chai or Japanese shōga‑yaki, Caribbean ginger beer or Australian ginger biscuits, ginger's shape‑shifting nature lets it blitz into cuisines around the world.
Inside these silky wrappers awaits a fragrant, juicy mix of minced pork with ginger and spring onion. The dressing of chilli oil, vinegar and garlic is sure to make them disappear fast.
Credit: Sippakorn Wongthanapa
The dish can be traced to Hainanese comfort cooking: browning ginger releases caramel notes before the soy‑braise. Reheat it next day and the sauce, time‑thickened, tastes arguably even better.
Mum’s braised ginger chicken Credit: Armelle Habib
Golden from turmeric and ginger, this dish channels Indonesian nasi goreng and is a great use for leftover rice. Crowned with a lacy‑edged fried egg, the molten yolk glosses every grain.
Ginger & turmeric rice with crispy egg Credit: Chris Middleton
For this elegant dish, salmon in poached slowly in olive oil, keeping it blush‑pink and creating a silky texture. Spoon over a ginger‑oyster sauce and top with coriander sprigs, julienned red chilli and spring onions for extra dramatic effect.
Confit salmon with ginger oyster sauce Credit: Luke Nguyen's Railway Vietnam
Rotisserie chicken, ginger, canned tomatoes and pantry spices turn into a 30-minute curry favourite with long simmers.
Credit: Sippakorn Wongthanapa
A riff on Hong Kong’s market classic, barramundi steams in its own juices while shredded ginger and spring onions release perfumed steam. No steamer? No problem — a plate over a wok does the job.
Ginger and shallot steamed barramundi with fried shallots Credit: China Squirrel
In what could be seen as Central Vietnam’s answer to coq au vin, wine is swapped for fistfuls of bruised ginger, producing a sticky and peppery caramel sauce.
Credit: Chris Middleton
Inspired by Chinese ginger‑milk custard, wobbling tofu meets a citrus‑ginger syrup—light enough for breakfast yet dinner‑party pretty.
Tofu can make a dish, whether it's a traditional or a new recipe. Credit: Danielle Abou Karam
An old Cantonese trick is the key to this recipe — fresh ginger juice curdles hot milk into a delicate set, no gelatine needed. Sweeten lightly and eat warm before it weeps.
Credit: Adam Liaw
These quick fritters channel Italian frittelle with an Asian twist — ground ginger and freshly grated ginger bring a zing to the batter, and a ginger syrup adds extra intrigue and bite.
Ginger ricotta fritters Credit: Sarina Kamini
Not only is this slice super easy to make, with a crunchy base and a sweet, soft topping — it tastes even better the next day. A bring-a-plate and lunchbox staple.
Lucas’ mum’s ginger crunch. Credit: Everyday Gourmet with Justine Schofield
For this rich Jamaican cake, both fresh and dried ginger are used, creating layered warmth that cosies up to treacle’s smokiness—an afternoon‑tea classic.
Credit: Brett Stevens
These retro bakery classics get a modern spin with ground ginger and white pepper spiking the buttercream icing.
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A Tết favourite in Vietnam, sugared ginger petals symbolise warmth for the new year. Dry them thoroughly and they’ll keep in an airtight jar for months. Blanching twice tames the burn before the final sugar toss.
Credit: Dieu Tan
