Okay I read something recently that suggested there was a link, and I've taken to eating crystallized ginger along with my edibles, and even added Chinese ginger to my last batch of chocolate truffles (ginger, cardamom, black pepper, dark chocolate flavored... crowd cheers... lol).

I think this is worth pursuing! I am also interested in the possibility that capsacin (hot pepper active compound) could serve a similar effect.

Ginger-snap sugar cookies with crystallized ginger would probably be a good way to test? Maybe dual batches, one with, one without?

I feel a bakin' comin' on...