Description
Ginger is a rhizome of the ginger plant. . Ginger derive its name from Sanskrit word stringa-vera which means “with a body like a horn”., It is cultivated throughout the world for local culinary needs. But the countries which have excess, process it is dried form and export. The major producers of dry ginger are India, China, Nigeria, Jamaica, Dry ginger yields 1 to 2 % oil and 5 to 6% oleoresin when extracted with organic solvent. The oil content of the ginger is responsible for its fragrance. The hotness of ginger is caused by gingerols which consists of true gingerols, shogaols, zingerone and paradols.The latter compounds are mainly formed from true gingerols during processing and heat treatment. Ginger has peppery flavor and is slightly sweet having pungent and spicy aroma.
Ginger has been used to aid digestion, treat stomach upset, arthritis, diarrhea, nausea, common cold, flu-like symptoms, headaches, heart conditions. Ginger also circulates the blood, removes toxins, cleanse the bowels and kidneys. Ginger is effective against nausea related to both motion sickness and morning sickness. It also aids in all the skin related problems.
Dried ginger is extensively used for as a condiment and for food flavoring including pies, puddings, cookies, biscuits besides use in meat, sea food and vegetable curries. It is also used for beverage flavoring including tea, ginger ale and ginger beer, soft drinks. Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes.
