[Sca-cooks] white ginger

[Craig Jones]

> -----Original Message-----
> From: sca-cooks-bounces+drakey=webone.com.au at ansteorra.org
[mailto:sca-
> cooks-bounces+drakey=webone.com.au at ansteorra.org] On Behalf Of Daniel
> Myers
> Sent: Saturday, 5 March 2005 8:07 AM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] white ginger
> 
> 
> 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.


Powdered and dried Galingale is white (with a vague oyster grey tinge).
Could that be what Platina is referring to?

Drakey.