Ginger is a tropical plant native to Southeast Asia. The rhizome, or underground stem, of the official zingiber The plant is prized for its pungent aroma, pungent flavor, and medicinal qualities. Ginger lends its name to its family, the ginger family, Zingiberaceae. Used since ancient times, ginger was brought to the Mediterranean by spice traders in the first century AD. C. and from there it spread throughout the world to the West Indies, Mexico and South America. Today, millions of thousands of tons are produced every year in India, China, Indonesia, Nepal and Nigeria, with India producing the largest amount.
The ginger plant is a perennial herbaceous plant with leafy stems that grow to around a meter in height. Linear leaves six to twelve inches long alternate on the sheathed stems. The flowers grow in terminal clusters, each with one bract and yellow-green and purple petals. Some Asian cuisines use the leaves because they have a more delicate and less pungent flavor and aroma compared to the rhizome. Cultivation is done through root cuttings and the plant is not allowed to produce seeds.
Harvesting ginger is simple. The plants are uprooted and the rhizome is separated from the flower stalks and leaves. The rhizome is scraped off and dried in the sun, which effectively kills the root so it won’t sprout. The dried rhizome is irregularly shaped with a tough, fibrous covering over a soft, moist interior.
To use ginger in cooking, the brownish-yellow outer layers are peeled from the light-colored center. Fresh, moist ginger is cut into matchsticks, finely diced, crushed or grated, and added to many dishes. As a spice, ginger is used in both sweet and savory dishes, including breads, rolls, cakes, cookies, biscuits, chutneys, desserts, fruit dishes, meat dishes, pickles, and poultry. Coffee and tea can be flavored with ginger, especially during the cold months. Ginger is an essential ingredient in ginger ale and ginger beers. Ginger stores well in a plastic bag under refrigeration.
Powdered ginger is ground from the dried rhizome. Powdered ginger can be substituted for fresh ginger when it is not available, although the flavor is more subtle. Use 1/6 the amount of fresh ginger when using powdered ginger. The powder is typically called for in gingerbread recipes and other baked goods and beverages.
Ginger contains approximately 2% essential oils, with zingiberene being the main component. The rhizomes are distilled to collect the essential oil for use in the food and perfume industries. Components of essential oils have been shown to increase the motility of the gastrointestinal tract, which aids in digestion. Other important characteristics of ginger essential oil include analgesic, sedative, and antibacterial properties. Since ancient times, people have used ginger as a medicine to ward off colds, cure sore throats, tame a hoarse voice, as a carminative to aid digestion, to soothe the stomach, and to mask the taste of medicines.
Although ginger is generally recognized as safe, it promotes bile production, so people with gallstones should avoid consuming too much ginger. Interactions with other medications are rare, but ginger does interact with a common blood thinner, warfarin. Ginger has anticoagulant and cholesterol-lowering properties that may warrant further study.