Ginger
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For other uses, see Ginger (disambiguation).
Not to be confused with ginseng.
Ginger is the common name for the monocotyledonous perennial plant Zingiber officinale. The term is also used to describe the edible part of the plant which is commonly used as a spice in cooking throughout the world. Often referred to as ginger "root", the edible section is actually a rhizome. The ginger plant has a long history of cultivation known[citation needed] to originate in China and then spread to India, Southeast Asia, West Africa, and the Caribbean.[2]
ChemistryImage:Ginger-section.jpg
Ginger section
Ginger contains up to 3% of an essential oil that causes the fragrance of the spice. 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.[3] 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. Ginger has a sialagogue action, stimulating the production of saliva. Culinary uses
Image:ARS ginger.jpg
25.4-pound ginger "root"
Image:Pickled Ginger.JPG
Pickled ginger
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 Chinese cuisine to flavor dishes such as seafood or mutton. Powdered dry ginger root (ginger powder) is typically used to add spiciness to gingerbread and other recipes. Ground and fresh ginger taste quite different and ground ginger is a poor substitute for fresh ginger. 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. Regional usesIn Western cuisine, ginger is traditionally restricted to sweet foods, such as ginger ale, gingerbread, ginger snaps, ginger cake and ginger biscuits. A ginger-flavored liqueur called Canton is produced in Jarnac, France. Green ginger wine is a ginger flavored wine 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. In Arabic, ginger is called Zanjabil and in some parts of the Middle East ginger powder is used as a spice for coffee. In India, ginger is called "Aadu" in Gujarati, "Shunti" in Kannada language[Karnataka], Allam in Telugu, Inji in Tamil and Malayalam, Alay in Marathi 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 ginger 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 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 Myanmar, 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 traditional Korean kimchi, ginger is finely minced and added to the ingredients of the spicy paste just before the fermenting process. In South East Asia, the flower of a type of ginger is used in cooking. (questionable as fact) This 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 the Ivory Coast, ginger is ground and mixed with orange, pineapple and lemon to produce a juice called Nyamanku. Medical usesThe medical form of ginger historically was called "Jamaica ginger"; it was classified as a stimulant and carminative, and used frequently for dyspepsia and colic. It was also frequently employed to disguise the taste of medicines. Ginger is on the FDA's 'generally recognized as safe' list, though it does interact with some medications, including warfarin. Ginger is contraindicated in people suffering from gallstones as the herb promotes the release of bile from the gallbladder.[4] Ginger may also decrease joint pain from arthritis, though studies on this have been inconsistent, and may have blood thinning and cholesterol lowering properties that may make it useful for treating heart disease. [5] 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 [6] NauseaGinger has been found effective by multiple studies for treating nausea caused by seasickness, morning sickness and chemotherapy,[7] though ginger was not found superior over a placebo for post-operative nausea. Folk medicinal usesThere are a variety of uses suggested for ginger. Tea brewed from ginger is a folk remedy for colds. Ginger ale and ginger beer have been recommended as "stomach settlers" for generations in countries where the beverages are made and ginger water was commonly used to avoid heat cramps in the US. Ginger has also been historically used to treat inflammation which several scientific studies support, though one arthritis trial showed ginger to be no better than a placebo or ibuprofen.[5] Research on rats suggests that ginger may be useful for treating diabetes.[8][9] Local usesImage:Ginger Powder.JPG
A pack of ginger powder
In the West, powdered dried ginger root is made into capsules and sold in pharmacies for medicinal use.
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