The plants around us. Volum III The plant around us. Volume III. Etwining project | Page 68

Cemre yalçınkaya /EFFL
Zingiber officinale
Geography/History Ginger is native to
southeastern Asia. The Romans first imported
Ginger from Asia over two thousand years
ago. It wasn’t until the middle ages that Ginger
gained popularity outside of the Mediterranean
region. Spanish explorers brought the root to
the new world and by the 16th century, these
countries were exporting Ginger back to
Europe. Today, the top producers of Ginger
are India, China, and Indonesia.
Ethnic/Cultural Info Ginger root is made into an
herbal tea in the Philippines called salabat, which
is consumed to relieve nausea and to ward off flu
and colds. Some believe the name for Ginger
came from the Sanskrit word singabera, meaning
“horn-shaped.” In the Qur’an, Ginger is
mentioned as a spice made in Heaven.
Description/Taste Ginger is a knobby, multiple “fingered” rhizome with light to dark
tan skin with occasional rings. The thickness of the skin depends on whether the
rhizome was picked early or when more mature. The flesh is firm yet fibrous. Ginger is
aromatic, pungent and spicy. Gingerol is the primary compound that gives fresh Ginger
its spicy pungency, when Ginger is dried its flavor is intensified (gingerol converts to
shogaol) and when cooked, Ginger is less pungent (gingerol converts to zingerone).
Gingerol is related to capsasin, the component that gives chilies their spiciness.
Türkçe: Zencefil
Seasons/Availability Ginger root is available year-round.
Shqiptare: Xhenxhefil
Português: Gengibre
Nutritional Value Ginger is well-known for its
use in treating nausea and indigestion. The
rhizome contains terpenes and an oleo-resin
called Ginger oil, which along with other
properties in the plant, act as an antiseptic,
lymph-cleanser, circulation-stimulator, and
induce perspiration in order to cleanse the body
of toxins. Ginger contains protease, which gives
the rhizome its anti-inflammatory properties.
Ginger tea is used often to maximize the
nutritional benefits.
Applications Whether eaten raw, cooked, candied or dried, ginger root has vast culinary purposes. It is an
essential pantry ingredient within the kitchen; most often used as an herb. To prepare Ginger, remove the
skin by scraping it off with a spoon, or remove it with a knife. Ginger root can be used in dressings,
marinades, stocks, purees and confections as well as in drinks such as Ginger beer and tea, smoothies and
juices. To store, refrigerate in a paper bag in the crisper drawer, or grate the entire root, lay in a line on a
sheet of plastic wrap, wrap and twist ends tightly, then freeze. Ginger can be crystalized, candied or pickled
for preservation.
Esti: Ingver
Española: Jengibre
English: Ginger
Catalan: Gingebre
Current Facts Ginger is the rhizome of a plant known
botanically as Zingiber officinale. A rhizome is the root stem of a
plant that can grow horizontally underground, producing new
roots and stems to propagate the plant. Ginger has been prized
for centuries for its aromatic, culinary and medicinal properties.
The aromatic rhizome is no longer found growing in the wild and
is cultivated in many tropical countries around the world.