GINGER

Botanical Name

Zingiber officinale Roscoe

 

India, the largest producer of ginger in the world, accounts for nearly a half of the world’s output. It is cultivated in the most of the states in India. India exports mainly in the form of whole and dry ginger. Cochin ginger and Calicut ginger are the popular Indian ginger varieties in the world market. Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. Ginger has a wide range of uses in food items, beverages, medicine, fragrances and so on. Ginger has been one of the most consumed spices in India and china since ancient ages.

 

Ginger is the underground bulb which belongs to zingier officinal, is a perennial plant having thick branching aromatic rhizomes and leafy reed like stems. Regarded as one of earliest spices to be introduced to Europe audience, ginger is renowned for its pungently biting and penetrating taste.