Ginger is commonly used as a cooking spice throughout the world. It is the rhizome of the perennial plant Zingiber officinale in the family Zingiberaceae. The ginger plant has a long history of cultivation, known to have originated in China and then spread to India, Southeast Asia, West Africa, and the Caribbean.
Ginger contains up to three percent of an essential oil that gives it fragrance. The main constituents are sesquiterpenoids with (-)-zingiberene as the main component. Lesser 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. The latter are formed from the former when ginger is dried or cooked. Zingerone is also produced from gingerols during this process, and it is less pungent and has a spicy-sweet aroma. 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 figging.
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 stewed in boiling water to make ginger tea, to which honey is often added as a sweetener; sliced orange or lemon fruit may also be added. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes and Chinese cuisine to flavor dishes such as seafood or mutton and vegetarian recipes. Powdered dry ginger root (ginger powder) is typically used to add spiciness to gingerbread and other recipes. Fresh ginger can be successfully substituted for ground ginger and should be done at a ratio of 6 parts fresh for 1 part ground.
Ginger is also made into candy and used as a flavoring for cookies, crackers and cake, and is the main flavor in ginger ale-- a sweet, carbonated, non-alcoholic beverage, as well as the similar, but somewhat spicier beverage ginger beer.
Fresh ginger should be peeled before using to cook. For storage, the ginger should be wrapped tightly in a towel and placed in a plastic bag, and can be stored in a refrigerator for about three weeks and up to three months if storing in a freezer.
In India, ginger is called Aadu in Gujarati, "Shunti" in Kannada language[Karnataka], Allam in Telugu, Inji in Tamil and Malayalam, Alay in Marathi, "Aduwa" in Nepali, and Adrak in Hindi and Urdu. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. It is used fresh to spice tea especially in winter. Also, ginger powder is used in certain food preparations that are made particularly for expecting women and feeding mothers, the most popular one being Katlu which is a mixture of gum resin, ghee, nuts and sugar.
In south India, ginger is used in the production of a candy called Inji-murappa ("ginger candy" from Tamil). This candy is mostly sold by vendors to bus passengers in bus stops and in small tea shops as a locally produced item. Candied or crystallized ginger (ginger cured with sugar) is also very famous around these parts. Additionally, in Tamil Nadu, especially in the Tanjore belt, a variety of ginger which is less spicy is used when tender to make fresh pickle with the combination of lemon juice or vinegar, salt and tender green chillies. This kind of pickle was generally made before the invention of refrigeration and stored for a maximum of 4-5 days. The pickle gains a mature flavor when the juices cook the ginger over the first 24 hours. Ginger is also added as a flavoring in tea.
In Burma, ginger is used in a salad dish called gyin-tho, which consists of shredded ginger preserved in oil, and a variety of nuts and seeds.
Indonesia has a famous beverage that called Wedang Jahe, which is made from ginger and palm sugar; Indonesians also use ground ginger root, called jahe or djahe, as a frequent ingredient in local recipes.
In South East Asia, the flower of a the Torch ginger (Etlingera eliator) is used in cooking. The unopened flower is known in the Malay language as Bunga Kantan, and is used in salads and also as garnish for sour-savoury soups, like Assam Laksa.
In China, sliced or whole ginger root is often paired with savory dishes, such as fish. However, candied ginger is sometimes a component of Chinese candy boxes, and an herbal tea can also be prepared from ginger.
The characteristic odor and flavor of ginger root is caused by a mixture of zingerone, shoagoles and gingerols, volatile oils that compose about one to three percent of the weight of fresh ginger. In laboratory animals, the gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic and antibacterial properties.
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.
In the West, powdered dried ginger root is made into capsules and sold in pharmacies for medicinal use.
Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of the aesthetic appeal and the adaptivity 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, three to four feet high.
Historical methods of gathering the root describes, when the stalk withers, it is immediately scalded, or washed and scraped, in order to kill it and prevent sprouting. The former method, applied generally to the older and poorer roots, produces Black Ginger; the latter, gives White Ginger. The natural color of the "white" scraped ginger is a pale buff--it is often whitened by bleaching or liming, but generally at the expense of some of its real value.
In 2005, China continued to lead the world in ginger production with a global share of almost 25% followed by India, Indonesia and Nigeria.
|Top Ten Ginger Producers — 2005|
|Country||Production (Int $1000)||Footnote||Production (MT)||Footnote|
|No symbol = official figure,F = FAO estimate, * = Unofficial figure, C = Calculated figure;|
Production in Int $1000 have been calculated based on 1999-2001 international prices
Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistics Division
Another plant in the Zingiberaceae family, galangal, is used for similar purposes as ginger in Thai cuisine. Galangal is also called Thai ginger. Also referred to as galangal, fingerroot (Boesenbergia rotunda), or Chinese ginger or the Thai krachai, is used in cooking and medicine.
A dicotyledonous native species of eastern North America, Asarum canadense, is also known as "wild ginger", and its root has similar aromatic properties, but it is not related to true ginger. The plant also contains aristolochic acid, a carcinogenic compound.