Naga Ginger
Inventory, lb : 0
Description/Taste
Naga ginger is small in size and varies in appearance as the branching rhizomes are unique in shape, depending on the specific variety and growing conditions. The rhizomes grow underground and sprout upright, above-ground stems featuring long, lanceolate-shaped, alternately arranged leaves. Each branching rhizome is comprised of fingers averaging 1 to 3 centimeters in diameter and 3 to 6 centimeters in length. The rhizomes have thin, flaky, semi-rough, light brown to tan skin, and the surface is covered in small fibers, textured rings, and nodes. Underneath the surface, the muted, dark yellow flesh is fibrous, dense, hard, and crisp with a chewy consistency. Naga ginger is consumed raw or cooked, but the rhizomes are typically peeled and sliced into smaller pieces as a flavor enhancement rather than a stand-alone ingredient. The ginger is favored for its strong, punchy, and peppery aroma mixed with subtle lemon-like nuances and has a robust, sharp, earthy, slightly bitter, and spicy flavor.
Seasons/Availability
Naga ginger is typically harvested in the late fall and winter, with a peak season from November through January. Dried Naga ginger is available year-round.
Current Facts
Naga ginger, botanically classified as Zingiber officinale, is a category of ginger varieties belonging to the Zingiberaceae family. The aromatic rhizomes are native to Nagaland, a state in Northeastern India, and are a widespread ingredient in culinary and medicinal preparations. Naga ginger has been a part of Naga culture since ancient times, and there are several varieties and species native to the state, generally labeled as “Ginger,” “Naga ginger,” and “Local Naga ginger” in markets. Naga growers do not classify the rhizomes by scientific names. Instead, they use a mix of regional names combined with names in local dialects to describe where the plants were grown. These names include Nadia, Kedima, Jalukie, Vichii, Sungsung, and Tseminyu. Naga ginger is sold dried or fresh, and fresh rhizomes are harvested 6 to 9 months after planting. Rhizomes gathered at six months are known as Green ginger in markets and are favored for their tender and pungent nature. Naga ginger is one of the foundational flavorings in Naga cuisine, and it is said the local varieties have a more robust flavor and aroma than other commercial gingers grown in other parts of Northeastern India. In local markets throughout Nagaland, ginger leaves, rhizomes, and roots are displayed in neat piles through a mix of vendors who cultivate the plant and vendors who forage the plants from the wild. The rhizomes are the primary portion of the plant that is incorporated as an everyday flavoring agent in culinary dishes and as a natural medicinal ingredient.
Nutritional Value
Naga ginger has not been studied for its nutritional properties. The rhizomes are used locally throughout Nagaland in natural medicines and are known for having high gingerol content. Gingerol is a phenolic compound in the rhizome believed to aid digestion and relieve nausea. Naga ginger is also used for its anti-inflammatory and antiseptic properties, and its juice is consumed in remedies for upset stomachs. Beyond ingested practices, a paste is topically applied to sprains to help with swelling. Like other ginger species, Naga ginger may be a source of vitamin C to strengthen the immune system, manganese to develop connective tissues, calcium to build strong bones and teeth, potassium to balance fluid levels in the body, and other nutrients, including zinc, iron, fiber, copper, and magnesium.
Applications
Naga ginger has a spicy, warm, earthy, and peppery flavor suited for fresh and cooked preparations. Ginger is a foundational flavoring in Naga cuisine, a food style filled with smoked meats, rice, and boiled vegetables. Naga ginger, king chile peppers, and salt are the most popular flavorings in Naga cooking, and depending on the dish, other aromatics such as garlic, scallions, and tangy greens are added. Naga ginger is notably added to chutney and served as a condiment to almost every meal. The rhizomes are also sliced and cooked into stir-fries, incorporated into curries, soups, and stews, or mixed into various meat and vegetable main dishes. It is important to note that Naga ginger is added at the end of the cooking preparation to allow the rhizomes to retain a stronger taste. Adding them too early will reduce their signature punchy flavor. In addition to savory preparations, Naga ginger is boiled in sugar and dried into chewy ginger candies, or they are dried and ground into a powder as a spice or medicinal ingredient. Young ginger leaves are also used to cook meats and add flavoring. Naga ginger pairs well with fermented bamboo shoots, cabbage, dark leafy greens, carrots, green beans, garlic, scallions, tomatoes, chile peppers, and meats such as pork, poultry, duck, and rabbit. Younger, fresh rhizomes have a shorter shelf life and should be used relatively soon after purchase for the best quality and flavor. Dried rhizomes will keep for extended periods in a cool, dry, and dark place.
Ethnic/Cultural Info
Naga ginger is a traditional ingredient paired with Axone, a famous Naga fermented soybean paste. Axone is a delicacy from the Sumi tribe, a people group mainly found in the Central and Southern regions of Nagaland and in parts of the neighboring state of Assam. The name Axone is derived from the Sumi word “Axo,” meaning “smell,” and “Ne,” meaning “strong.” This moniker was given to the paste for its intense aroma, permeating villages when one household prepares it. Axone is pronounced “Aakhuni” or “Akhuni” and is made from dried soybeans that are boiled, sometimes in a pressure cooker for several hours. The boiled soybeans are drained using a bamboo basket and are covered with banana leaves and a metal plate to weigh the basket down. Once prepped, the bamboo basket is hung above the fire or set on a shelf in a Naga kitchen and is left for around four days to dry and ferment. The fire adds a smoky flavor, and the mixture is later pounded, made into cakes, wrapped in banana leaves, and further dried for 1 to 2 days. Axone is often combined with Naga ginger to make a chutney served with smoked meats. The fermented soybean paste and ginger are also used to make pickles, curries, and meat main dishes and are said to add sharp, smoky, spicy, and bold flavors that Naga dishes are known for.
Geography/History
Naga ginger is native to Northeastern India and has been growing wild in Nagaland since ancient times. Nagaland is comprised of subtropical to temperate regions with rolling hills, plains, and mountains, and multiple ginger species are found naturally growing up to 2,000 meters in elevation. Over 70% of India’s ginger production is produced in Northeastern Inia, and Nagaland is known for its organic growing practices and unique varieties distinct from other Indian states. Over time, Naga ginger has been selected as a commercially cultivated crop and is grown on terraced farms, open lands, farms, and forests throughout Nagaland. Today, Naga ginger is an integral flavoring to Naga cuisine and is cultivated and found growing wild among the tribes and residents of the state, especially in Kohima, Dimapur, and Peren. The Nagas believe their home state carries unique terroir that gives their ginger a pungent, stronger flavor, and this robust taste is cherished for its ability to add complexity to everyday meals. Naga ginger is primarily sold in local markets throughout Nagaland and is displayed in hand-woven baskets in markets. The rhizomes are sold loose, allowing chefs and home cooks the ability to hand-pick quantities, and most chefs visit markets daily to buy the freshest product for same-day cooking. The Naga ginger featured in the photograph above was sourced from a market in Kohima, the capital city of Nagaland.
Recipe Ideas
Recipes that include Naga Ginger. One
is easiest, three is harder.| The Big Sweet Tooth |
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Naga Spicy Ginger Chicken |
| Ranveer Brar |
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Naga Pork Pickle |
| The Hindu |
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Nagaland-Style Pork Cooked in Fresh Bamboo Shoots |
