Super Overseas Pvt Ltd.

Banke, Nepal

• MOQ 10 Ton

Ginger is the rhizome of the plant Zingiber officinale, 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 cultivation began in South Asia and has since spread to East Africa and the Caribbean.[2] It is sometimes called root ginger to distinguish it from other things that share the name ginger. Contents [hide] 1 Etymology 2 Horticulture 3 Culinary use 3.1 Regional use 3.2 Medical properties and research 3.3 Chemistry 3.4 Folk medicine 3.5 Safety 3.6 Similar ingredients 4 Production 5 See also 6 References 7 External links Etymology The English name ginger comes from French: gingembre, Old English: gingifere, Medieval Latin: ginginer, Greek: zingiberis (ζιγγίβε�ι�). Ultimately the origin is from Tamil: inji ver (����ி வ�ர�). The botanical term for root in Tamil is ver (வ�ர�), hence inji root or inji ver.[3] Horticulture Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its aesthetic appeal and the adaptation of the plant to warm climates, ginger is often used as landscaping around subtropical homes. It is a perennial reed-like plant with annual leafy stems, about a meter (3 to 4 feet) tall. Traditionally, the root is gathered when the stalk withers; it is immediately scalded, or washed and scraped, to kill it and prevent sprouting. Culinary use Gari (ginger) Ginger produces a hot, fragrant kitchen spice.[4] 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. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent [5] and is often used as a spice in Indian recipes, and is a quintessential ingredient of Chinese, Japanese and many South Asian cuisines for flavoring dishes such as seafood or goat meat and vegetarian cuisine. Ginger acts as a useful food preservative.[6] Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger . Candied ginger is the root cooked in sugar until soft, and is a type of confectionery. Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen. Regional use Look up ginger in Wiktionary, the free dictionary. In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, parkin, ginger biscuits and speculaas. A ginger-flavored liqueur called Canton is produced in Jarnac, France. Green ginger is a ginger-flavored produced in the United Kingdom, traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea. Ginger field Fresh ginger rhizome. India and Pakistan, ginger is called adrak in Hindi, Punjabi and Urdu, aad in Maithili, aadi in Bhojpuri, aada in Bengali, Adu in Gujarati, hashi shunti (ಹಸಿ ಶ���ಿ) in the Kannada, allam (�ల�ల�) in Telugu, inji (����ி) in Tamil and Malayalam, inguru (���ර�) in Sinhalese, alay in Marathi, and aduwa(�द�वा ) in Nepali. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. Fresh, as well as dried, ginger is used to spice tea and coffee, especially in winter. Ginger powder is also used in certain food preparations, particularly for pregnant or nursing women, the most popular one being katlu which is a mixture of gum resin, ghee, nuts, and sugar. Ginger is also consumed in candied and pickled form. In Bangladesh, ginger is finely chopped or ground into a paste to use as a base for chicken and meat dishes alongside shallot and garlic. In Burma, ginger is called gyin. It is widely used in cooking and as a main ingredient in traditional medicines. It is also consumed as a salad dish called gyin-thot, which consists of shredded ginger preserved in oil, and a variety of nuts and seeds. In Indonesia, a beverage called wedang jahe is made from ginger and palm sugar. Indonesians also use ground ginger root, called jahe, as a common ingredient in local recipes. In Malaysia, ginger is call halia use in many kind of dishes especially a soup. In the Philippines it is brewed into a tea called salabat. In Vietnam, the fresh leaves, finely chopped, can also be added to shrimp-and-yam soup (canh khoai mỡ) as a top garnish and spice to add a much subtler flavor of ginger than the chopped root. Two varieties of ginger as sold in Haikou, Hainan, China In China, sliced or whole ginger root is often paired with savory dishes such as fish, and chopped ginger root is commonly paired with meat, when it is cooked. However, candied ginger is sometimes a component of Chinese candy boxes, and a herbal tea can also be prepared from ginger. In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles. It is also made into a candy called shoga no satozuke. In the traditional Korean kimchi, ginger is finely minced and added to the ingredients of the spicy paste just before the fermenting process. In the Caribbean, ginger is a popular spice for cooking, and making drinks such as sorrel, a seasonal drink made during the Christmas season. Jamaicans make ginger both as a carbonated beverage and also fresh in their homes. Ginger tea is often made from fresh ginger, as well as the famous regional specialty Jamaican ginger cake. On the island of Corfu, Greece, a traditional drink called ��ι��ιμ���α (tsitsibira), a type of ginger , is made. The people of Corfu and the rest of the Ionian islands adopted the drink from the British, during the period of the United States of the Ionian Islands. In Arabic, ginger is called zanjabil, and in some parts of the Middle East, ginger powder is used as a spice for coffee and for milk, as well. In Somaliland, ginger is called sinjibil, and is served in coffee shops in Egypt. In the Ivory Coast, ginger is ground and mixed with orange, pineapple and lemon to produce a juice called nyamanku. Ginger powder is used in hawaij, a spice mixture used mostly by Yemenite Jews for soups and coffee. Medical properties and research Ginger has been claimed to decrease the pain from arthritis, though studies have been inconsistent. It may also have blood thinning and cholesterol lowering properties that may make it useful for treating heart disease.[7] Preliminary research also indicates that nine compounds found in ginger may bind to human serotonin receptors, possibly helping to affect anxiety.[8] Advanced glycation end-products are possibly associated in the development of several pathophysiologies, including diabetic cataract for which ginger was effective in preliminary studies, apparently by acting through antiglycating mechanisms.[9][10][11] Ginger compounds are active against a form of diarrhea which is the leading cause of infant death in developing countries. Zingerone is likely to be the active constituent against enterotoxigenic Escherichia coli heat-labile enterotoxin-induced diarrhea.[12][13] Ginger has been found effective in multiple studies for treating nausea caused by seasickness, morning sickness and chemotherapy[12][14] though ginger was not found superior over a placebo for pre-emptively treating post-operative nausea. Ginger is a safe remedy for nausea relief during pregnancy.[15] Ginger as a remedy for motion sickness is still a debated issue. The television program Mythbusters performed an experiment using one of their staff who suffered from severe motion sickness. The staff member was placed in a moving device which, without treatment, produced severe nausea. Multiple treatments were administered. None, with the exception of the ginger and the two most common drugs, were successful. The staff member preferred the ginger due to lack of side effects. Several studies over the last 20 years were inconclusive with some studies in favor of the herb and some not.[16][17] A common thread in these studies is the lack of sufficient participants to yield statistical significance. Another issue is the lack of a known chemical pathway for the supposed relief. Chemistry Ginger section 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. In laboratory animals, the gingerrols increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic and antibacterial properties.[18] Ginger oil has been shown to prevent skin cancer in mice[15] and a study at the University of Michigan demonstrated that gingerols can kill ovarian cancer cells.[19][20][21] [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone) is the major pungent principle of ginger. The chemopreventive potentials of [6]-gingerol present a promising future alternative to expensive and toxic therapeutic agents.[22] Ginger contains up to three percent of a fragrant essential oil whose main constituents are sesquiterpenoids, with (-)-zingiberene as the main component. Smaller amounts of other sesquiterpenoids (β-sesquiphellandrene, bisabolene and farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, and citral) have also been identified. The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked. Zingerone is also produced from gingerols during this process; this compound is less pungent and has a spicy-sweet aroma.[23] Ginger is also a minor chemical irritant, and because of this was used as a horse suppository by pre-World War I mounted regiments for feaguing. Ginger has a sialagogue action, stimulating the production of saliva, which makes swallowing easier.[citation needed