Benefits Of: GINGER

Zingiberaceae (Ginger family)

In Jamaica, ginger is used to flavor gingerbread and sorrel, a traditional Christmas drink.

Description. Perennial, herbaceous plant, 0.8-1.3 m (2.6-4.3 ft) tall with alternate, oblong-lanceolate leaves 25-35 cm (10-14 in) long. Pink and white flowers, turning yellow when mature, are borne in terminal, elongated inflorescences formed by overlapping green or red bracts. Fruits are capsules. Plants produce characteristic fleshy, underground rhizomes. These are irregularly shaped, branched, light brown, with a dull yellow, crisp, and fibrous flesh. The rhizome has a very aromatic, pungent taste.

Benefits Of: GINGER Photo Gallery



Origin and Distribution. Probably native to tropical regions from southern China to Southeast Asia. Arab traders introduced ginger to the Mediterranean region, from where it spread to the New World with Portuguese and Spanish traders in the sixteenth century.

Food uses. Ginger is often used in Southeast Asian cuisine, especially in stir-fries and soups. In Thailand, sliced, grated, or chopped pieces of ginger are added to the popular tom yam soup. In India and Sri Lanka, ginger is usually eaten fried, being less pungent but having a rich, mild flavor. In Jamaica, the spice is used to flavor gingerbread and sorrel, a traditional Christmas drink.

Ginger is used to flavor soft drinks (Ginger ale and ginger beer), tea, coffee, sweets, liqueurs, and bakery goods like cookies and sweet bread. Dried ginger is an important ingredient in curry powder and paste. Ginger is often preserved by pickling or by keeping in vegetable oil.

Comments. Ginger has been used in traditional medicine for millennia. It is used to treat inflammation, infections, lack of appetite, gastrointestinal problems, and colds.

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