The plant endures a wide range of climate. It may be grown at sea level or in mountainous regions, provided the rainfall be abundant or irrigation adopted.
It is found cultivated from the Himalaya Mountains, 5000 feet above sea level, to Cape Comarin.
The root is dug when the plant is a year old and after the stalk has withered.
Black Ginger, of which Calcutta and African are the common varieties, is produced by scalding the freshly dug roots. This prevents sprouting.
White Ginger is the decorticated product, the chief varieties being Jamaica, Cochin and Japan. Jamaica is the most esteemed. Jamaica Ginger is best known and most used here, although both Cochin and African Ginger are imported in a large way.
The different varieties of Ginger are imported by McCormick & Company, who distribute them under the Bee Brand and Banquet Brand guarantee. Green Ginger is the undried root. That received in the United States is the Jamaica variety.
Mrs. King’s Bee Brand Ginger Bread
1 cup brown sugar