Species: Zingiber officinalis Rosc.
Ginger is the root of the Zingiber officinalis plant, a perennial herbaceous plant native to Asia, now widely cultivated in almost all tropical and subtropical countries. China and India are the largest producers of ginger.
It has been cultivated as a medicinal and therapeutic plant since ancient times.
Ginger root - Zingiber officinalis Rosc. (website photo)
Ginger - Zingiber officinalis Rosc.
Herbaceous plant with aromatic rhizome, erect stems with two rows of lanceolate leaves and ears of white flowers.
Collection and conservation
The rhizome is used fresh, dried or pickled.
Different forms of ginger root exist on the market depending on the presence or absence of the cortical layer (peel) of the same root. The skinned form is produced in Jamaica and is called White Ginger (white ginger), the peeled form is called Black Ginger (black ginger) and is mainly from China and Sierra Leone.
Use in the kitchen and therapeutic properties
Sprouts, leaves and inflorescences are eaten raw or cooked.
In the kitchen it goes well with meat and game and fish, shellfish and for preparing dry desserts; it is used to flavor drinks (ginger), sauces (curry).
Therapeutic properties: stomachic, carminative, tonic-stimulating, antiseptic; vitaminizers (has a high content of vitamin C).