Ginger, although often called “ginger root” is actually a rhizome of the plant Zingiber officinale. It is sometimes called root ginger to distinguish it from other things that share the name ginger. It has a pale yellow interior and a skin varying in colour from brown to off-white. Ginger is consumed as a delicacy, medicine, or spice. It lends its name to its genus and family Zingiberaceae. Other notable members of this plant family are turmeric, cardamom, and galangal.
Ginger is native to India and China. It takes its name from the Sanskrit word stringa-vera, which means “with a body like a horn”. Ginger cultivation began in South Asia and then spread to East Africa and the Caribbean. Ginger has been important in Chinese medicine for many centuries. It was known in Arab countries as far back as 650 A.D. Ginger was one of the earliest spices known in Western Europe, used since the 9th century.
The characteristic odor and flavor of ginger is caused by a mixture of zingerone, shogaols and gingerols, volatile oils that compose one to three percent of the weight of fresh ginger. The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds, particularly gingerols and shogaols. Zingerone is also produced from gingerols. Ginger has a sialagogue action, stimulating the production of saliva, which makes swallowing easier.
Ginger plant:- Ginger plant is a perennial creeping plant, with thick tuberous rhizome, producing a an erect stem 1-3 ft tall. The lance-shaped leaves are bright green, 15 - 20 cm long. Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. It is propagated from rhizome cuttings, planted on rich, well drained loam. It requires a tropical climate with both a heavy rain season and a hot dry season. Plants shoot in ten days and are harvested after nine to ten months.
Uses:- Ginger in Asian countries is used in pickles, chutneys and curry pastes. The dried root is a constituent of many curry powders. Young ginger rhizomes are used in pickle or just cooked as an ingredient in many dishes. They are also added in boiling water to make ginger tea. Tender young ginger can be sliced and eaten as a salad. In India and Pakistan, ginger called ‘adrak’ in Hindi, is one of the main spices used for making curries and other vegetable preparations. In China, sliced or whole ginger root is paired with dishes such as fish, and meat when it is cooked. In Japan, ginger is pickled and used raw on noodles. In both Korean countries, ginger is used as the spicy paste.
In Bangladesh, ginger is finely chopped into a paste to use as a base for chicken and meat dishes. In Nepal, ginger is widely grown and used as a spice for vegetables. In Burma, ginger is widely used in cooking. In Indonesia, ginger is used as a common ingredient in local recipes and a beverage is also made from it. In Malaysia, ginger is used in many kind of dishes especially in soup. In the Philippines it is brewed into tea. In Vietnam, the fresh ginger leaves, finely chopped and are added to soup.
In the Arabic nations and in some parts of the Middle East, ginger powder is used as a spice for coffee and milk. In Egypt ginger is served in coffee shops. In the Ivory Coast, ginger is mixed with orange, pineapple and lemon to produce juice. Ginger powder is used in Yemen for soups and coffee.
In the West, ginger is mainly used in cakes and biscuits, in jams and in some drinks like ginger beer, ginger wine and tea. In Caribbean countries, ginger is a popular spice for cooking, and making drinks.
Medicinal uses:- Ginger is most commonly known for its effectiveness as a digestive aid. By increasing the production of digestive fluids and saliva, ginger helps relieve indigestion, gas pains, diarrhea and stomach cramping. As a traditional medicinal form, ginger is used for dyspepsia, gastroparesis, constipation, and colic. Ginger also decreases pain from arthritis and contains blood thinning and cholesterol lowering properties that is useful for treating heart disease. Ginger is also effective for diabetic persons.
In China, dried ginger candy is commonly consumed to suppress coughing. In the United States, ginger is used to prevent motion and morning sickness. In India, ginger is applied as a paste to relieve headache, and consumed for common cold. Ginger with lemon and black salt is also used for nausea. In Indonesia, ginger is used to reduce fatigue, prevent and cure rheumatism. In Nepal, ginger is also used medically to treat cold. In the Philippines, ginger is used as a throat lozenge to relieve sore throat.
Production:- India, with over 30% of the global share, leads in global production of ginger. China holds the second position with 20.5%, followed by Indonesia 12.7%, Nepal 11.5% and Nigeria 10%. The top ten ginger producing nations are-India, China, Indonesia, Nepal, Nigeria, Bangladesh, Japan, Thailand, Philippines and Sri Lanka.