The spice, which originates from China, is obtained from the dried roots of a reed-like shrub from the spice lily family that grows up to two metres high; the best species come from Jamaica. In Central Europe, there is a feral species called calamus (stomachwort). It has a typically spicy, lemon-like and slightly sweet taste. A ginger-infused wine already known in ancient times was hypocras. Until the High Middle Ages, ginger (along with many other spices) was used to flavour wine, also to make it more durable. Today, ginger wine is produced according to various recipes. A mixture of ginger, lemons, oranges, apple juice or grape juice, sugar and sometimes dessert wines such as sherry or port is fermented by yeasts.
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