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Description

Ginger of commerce is the dried underground stem of the herbaceous tropical plant grown as an

annual. The whole plant is refreshingly aromatic and the underground rhizome, raw or processed, is

valued as spice. Ginger is a slender perennial herb, 30-50 cm tall with palmately branched rhizome

bearing leafy shoots. The leafy shoot is a pseudo stem formed by leaf sheath and bears 8 to 12

Distichous leaves.

ORIGIN AND DISTRIBUTION

It is a tropical plant with its center of origin in India and Malaysia. Now it is widely cultivated in India,

Jamaica, Sierra Leone, Nigeria, Malaysia, Southern China, and Japan. Ginger requires warm and

Humid climate thrives well from sea level to an altitude of 1500 mars above MSL. A well

Distributed rainfall (150 to 300cm) during the growing season and dry spells during land preparation and

Harvesting is required for the crop. Though grows on a wide range of soils, lateritic loams are

Preferred for higher yields.

USES

Fresh ginger, dry ginger powder, oleoresin, and oil are used in food processing. It is indispensable in

The manufacture of gingerbread, confectionary, ginger ale, curry powders, certain curried meats,

Table sauces, in pickling and in the manufacture of certain cordials, ginger cocktail, carbonated drinks,

Liquors etc. In medicine, it is used as a carminative and stimulant. It has wider applications in

Indigenous medicines. Ginger oil is used as a food flavoring in soft drinks.

FOREIGN NAME OF SPICES

Spanish : Jengibre French : Gingembre German : Ingwer Swedish : Ingefara Arabic : Zanjabil Dutch

: Gember Italian: Zenzero Portuguese: Gengibre Russian: Imber Japanese: Shoga Chinese :

Chiang Hindi: Adrak Bengali: Ada Gujarati: Adu Kannada: Shunti, Ardraka Malayalam: Inchi

Marathi: Ale Oriya: Ada Punjabi: Adrak Sanskrit: Ardraka Tamil: Inji Telugu: Allamu, Sonthi Urdu

: Adrak, Andhra