Ginger

Botanical name: Zingiber officinale Roscoe
Family name: Zingiberaceae
Commercial part: Rhizome
Malayalam: Inchi

Ginger is a slender perennial herb. The underground rhizome of this tropical plant, either raw or processed, is the spice. Though it is grown in several parts of the country, the variety grown in Kerala is said to be of better quality. The whole part of the plant is aromatic.

In India, ginger is widely used for culinary purposes. It has a special place in the cuisine of Kerala owing to its carminative properties. Ginger pickle is one of the side dishes of Sadya, the traditional Kerala feast.

Other Indian states that grow ginger are Andhra Pradesh, Karnataka, Madhya Pradesh, Meghalaya, Orissa, Arunachal Pradesh, West Bengal, Mizoram, Sikkim, Himachal Pradesh, Tamil Nadu, Uttarakhand, Chattisgarh and Jharkhand.

Ginger in its fresh and dry forms and oleoresin are used in food processing. Besides curry powders, ginger is also used in carbonated drinks and liquor.   

Ginger has high medicinal properties and ginger juice is a common home remedy for stomach uneasiness.



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