| ≥1 piece |
Zingiber officinale), herbaceous perennial plant of the family Zingiberaceae, has been cultivated in India.
Its aromatic, pungent rhizome (underground stem) used as a spice, flavouring, food, and medicine, both as a fresh vegetable and as a dried spice since time immemorial. Long cultivated by the ancient Chinese and Hindus, ginger was one of the first Oriental spices known in Europe. The fresh, dried or powdered rhizome of a slender, perennial herb,
Indian ginger has been acclaimed worldwide for its characteristic taste, flavour & texture.
The spice has a slightly biting taste and is used, usually dried and ground, to flavour breads, sauces, curry dishes, confections, pickles, and ginger ale. The fresh rhizome, green ginger , is used in cooking. The peeled rhizomes may be preserved by boiling in syrup. In Japan and elsewhere, slices of ginger are eaten between dishes or courses to clear the palate. Ginger is used medically to treat flatulence and colic. Ginger has always meant many things to many people. A taste- maker. A flavourant. An appetizer. A drug.
Growing ginger requires a consistently warm and moist climate with ample sunshine and heavy rainfall. The plant is propagated by dividing and planting the root-like structures called rhizomes.
After about a full year of growth, the rhizomes are dug up, washed, boiled, and laid in the sun to dry for about eight days.