[Sca-cooks] white ginger

[Daniel Myers]

On Mar 4, 2005, at 4:11 PM, Samrah wrote:

>
> I have a friend not on this list who had a question about "white 
> ginger" as mentioned in the Platina. Apparently the recipe said 
> something to the order of "use as much as you can afford". The 
> translation said "white ginger", but her take on the Latin (she's had 
> a bit) is that it might have been the white parts of the ginger.
>
> Anybody have any ideas on this one?  Is there a white ginger plant as 
> opposed to a regular ginger plant?

There is a separate variety (species?) of ginger called "white ginger". 
  It seems to grow more in the Asia-pacific region, and is regulated for 
import into the US because it's an invasive plant.  I tried finding 
some to sell and had a hard time getting anyone to even send dried 
samples to Ohio.

I have no idea how period modern white ginger is - it may not be the 
same plant that Platina is referring to.

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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