Ginger is a plant native to Southeast Asia and is also one of the first known spices in Western Europe. Although often referred to as “ginger root”, it is actually a rhizome. The rhizome is brown, with the outer layer of cork and the center of the pale yellow scent. Ginger can grow up to 0.6 to 1.2 meters (2 to 4 feet) tall and grow annually. Available in raw form (fresh ginger) and dried roots. Dried ginger is usually chopped or sliced. Gingerol, is the most important ingredient in ginger, which is responsible for the taste of this plant and prevents the growth of cancer cells. India currently has the highest production of ginger in the world, followed by China, Nigeria and Vietnam.
| Scientific name | Zingiber officinale |
|---|---|
| Ayurvedic name | Sunthi, Nagara |
| TCM name | Gan jiang |
| Plant type | Vegetable |
| Harvested parts | Rhizome |
| Main producer | India, China |
| Main use | Flavoring, Cosmetic, Perfume |
| Taste | Tangy, Pungent |
