Ginger, the rhizome of Zingiber officinale, has flavored food and medicine across South and Southeast Asia for millennia and today is grown throughout the tropics. Unusually for a major food plant, ginger is not known to exist anywhere in a true wild state; every ginger plant in cultivation has been propagated asexually from rhizome cuttings for so long that its wild ancestor, and therefore the specific place and time it was first domesticated, cannot be identified with confidence. Competing scholarly accounts place its likely origin in India or in Maritime Southeast Asia among Austronesian-speaking peoples, who are thought to have carried it with them as they spread across the region, but the long history of people moving ginger along with themselves has obscured whatever original wild population it came from.
Facts
Disputed
Origin RegionIndia or Maritime Southeast Asia (competing scholarly accounts) 2 Ginger has no known wild population; every cultivated plant descends from millennia of vegetative propagation, so the region of first domestication cannot be fixed to one candidate from the surviving evidence. Two accounts compete in the literature: South Asia (India) and Maritime Southeast Asia among Austronesian-speaking peoples. Earliest Documented Use, From (Year)Sourced to the subject's own accountThis marks the well-documented Austronesian expansion transport date (c. 5,000 BP), not the moment of original domestication in Maritime Southeast Asia, which is not independently dated in the source. Connections
Open Questions
Used By
Source Ayam pansuh (Wikipedia)
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Source Larousse Gastronomique
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Source Dhansak - Wikipedia
Source The Oxford Companion to FoodAlan Davidson
Source Wikipedia: Dum aloo
Source Goto (food) (Wikipedia)
Source Huli-huli chicken (Wikipedia)
Kimchi, Dishes Source The Oxford Companion to FoodAlan Davidson
Source Kruidnoten (Wikipedia)
Fresh ginger is one of the base spices in the standard masala blend.
Source Making Tea in India: Chai, Capitalism, Culture (Philip Lutgendorf, Thesis Eleven, 2012)Philip Lutgendorf
Source Pfeffernusse (Wikipedia)
Source Pindang (Wikipedia)
Source The Oxford Companion to FoodAlan Davidson
Source Larousse Gastronomique
Source Larousse Gastronomique
Sources
1. Ginger (Wikipedia)
WikipediaLead sectionQuote, Lead section
It was transported with them throughout the Indo-Pacific during the Austronesian expansion (c. 5,000 BP), reaching as far as Hawaii.
2. The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014- entry: Ginger
- Used By: Kimchi
- Used By: Doro Wat
- Used By: Tandoori Chicken
Larousse Gastronomique
Hamlyn, 2009- Used By: Chinese Cuisine, entry: Ginger
- Used By: West African Cuisine, entry: Ginger
- Used By: Thai Cuisine, entry: Ginger
Making Tea in India: Chai, Capitalism, Culture (Philip Lutgendorf, Thesis Eleven, 2012)
Philip Lutgendorf, Thesis Eleven (SAGE Publications), 2012Used By: Masala ChaiView the Source Chana Masala (Wikipedia)
WikipediaUsed By: Chana Masala, Infobox main_ingredient field: [[Chickpea]]s, [[onion]], [[tomato]]es, [[coriander]], [[garlic]], [[chili pepper|chiles]], [[ginger]], oil, spicesView the Source Bicol express (Wikipedia)
Used By: Bicol Express, Infobox main_ingredient field: Long [[Chili pepper|chilies]], [[coconut milk]], [[shrimp paste]] or [[stockfish]], [[onion]], [[pork]], [[garlic]], [[ginger]]View the Source Dhansak - Wikipedia
Used By: Dhansak, Infobox main_ingredient field: [[Lentil]]s, [[vegetable]]s, [[spice]]s, [[cumin seed]]s, [[ginger]], [[garlic]], [[Lamb and mutton|mutton]], either [[gourd]] or [[pumpkin]]View the Source Wikipedia: Dum aloo
Used By: Dum Aloo, Infobox main_ingredient field: [[Potato]], [[Indian spices]], [[ginger]], [[garlic]], [[onion]], [[herbs]]View the Source Chicken Chettinad (Wikipedia)
Used By: Chicken Chettinad, Infobox main_ingredient field: [[Chicken (food)|Chicken]], [[kalpasi]], [[yogurt]], [[cream]], [[tomato]], [[onion]], [[garlic]], [[ginger]], [[chili pepper]], [[black pepper]], [[coconut]]View the Source Pfeffernusse (Wikipedia)
Used By: Pfeffernusse, Infobox main_ingredient field: [[cardamom]], [[nutmeg]], [[cinnamon]], [[cloves]], [[ginger]], [[black pepper]], [[Nutmeg#Mace|mace]], [[anise]], [[sugar]], [[butter]], [[Egg as food|eggs]], [[flour]]View the Source Goto (food) (Wikipedia)
Used By: Goto (food), Infobox main_ingredient field: [[glutinous rice]], [[ginger]], [[beef tripe]], toasted [[garlic]], [[scallion]]s, [[black pepper]], ''[[chicharon]]''View the Source Kruidnoten (Wikipedia)
Used By: Kruidnoten, Infobox main_ingredient field: {{Plainlist|
* [[Flour]]
* [[Brown sugar]]
* [[Butter]]
* [[Black pepper|Pepper]]
* [[Cinnamon]]
* [[Ginger]]
* [[Cloves]]
* [[Cardamom]]
* [[Nutmeg]]
}}View the Source Shukto - Wikipedia
Dal bhat (Wikipedia)
Gulai (Wikipedia)
Ayam pansuh (Wikipedia)
Used By: Ayam pansuh, Infobox food/dish main_ingredient fieldView the Source Pindang (Wikipedia)
Used By: Pindang, infobox main_ingredient fieldQuote, Used By: Pindang, infobox main_ingredient field
salt-boiled fish,<ref name="Hall">{{Cite book|last=Hall|first=George M.|url=https://books.google.com/books?id=GNfMGwwHOREC&q=Pindang%2C+Indonesian+fish+preservation+method&pg=PA62|title=Fish Processing Technology|date=1997-07-31|publisher=Springer Science & Business Media|isbn=978-0-7514-0273-5|language=en|pages= 61, 62}}</ref> i.e. [[Fish (food)|fish]] cooked in salt and spices including tamarind juice, garlic, shallot, ginger, turmeric, lemongrass, galangal, chili pepper, Indonesian bayleaf, citrus leaf, shrimp paste, and palm sugar.
Huli-huli chicken (Wikipedia)
Used By: Huli-huli chicken, infobox main_ingredient fieldQuote, Used By: Huli-huli chicken, infobox main_ingredient field
chicken, pineapple, ginger, soy sauce
Open Questions (1 open question)
Does a wild ancestor of cultivated ginger survive, and where was it first domesticated?
Zingiber officinale is not known to exist in a wild state anywhere; every cultivated plant has been propagated vegetatively from rhizome cuttings, generation after generation, for long enough that no confirmed wild population has ever been identified. Competing accounts place the likely point of origin in India or in Maritime Southeast Asia among Austronesian-speaking peoples, without resolving the question.
What would resolve this Discovery and genetic confirmation of a true wild Zingiber officinale population, or comparative genomic work establishing which existing wild Zingiber species is its closest relative and where that species is native, either of which would narrow the search for where and when domestication took place.
Botany and plant genomics, specifically phylogenetic comparison across wild Zingiber species.Alan Davidson, The Oxford Companion to Food
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