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Ginger has been cultivated for thousands of years in China and India, and is still most widely cultivated in the East. It was brought to America in the 16th century by the Spanish. At one point it was second only to pepper as the most common English spice. Ginger is very popular in the food industry as an additive to ginger ale, candies, pastries and cakes. Its uses, of course, aren't confined to food preparation. It is written about in many ancient Chinese herbal texts, and is an ingredient in as many as half of all Chinese herbal combinations. The Chinese use it to buffer the effects of stronger herbs, and also drink it widely in tea. Ginger nutritionally supports the digestive process. The root has a strong, sweet scent. It contains protein, fat, carbohydrates, ash, calcium, phosphorus, iron, sodium, potassium, vitamin A, thiamine, riboflavin, niacin and ascorbic acid.
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