Olivia
Ginger
Scientific classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Monocots
Clade: Commelinids
Order: Zingiberales
Family: Zingiberaceae
Genus: Zingiber
Species: Z. officinale
Binomial name
Zingiber officinale
William Roscoe
Ginger
Scientific classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Monocots
Clade: Commelinids
Order: Zingiberales
Family: Zingiberaceae
Genus: Zingiber
Species: Z. officinale
Binomial name
Zingiber officinale
William Roscoe,
The root (rhizome) of the Ginger (Zingiber officinale) is a herbaceous perennial commonly used as a culinary spice and popular in home remedies. It grows to about one meter with narrow leaves. The flowers that appear directly from the rhizomes on single shoots produce clusters of white and pink flower buds blooming into pale yellow flowers with petals edged with purple.
Ginger belongs to the same family Zingiberaceae as turmeric (Curcuma longa), cardamom (Elettaria cardamomum), and galangal.
Its origins are from the South East Asian regions and were most likely spread throughout the world with the early maritime spice trade along with other spices from the region.
There are two distinct types of ginger. One is stronger than the other and used mainly in Eastern medicine. It is a smaller rhizome, unlike the larger one which is milder. It is used in various types of medicines. The plant did not exist in its wild state and believed to be a cultivated plant.
History
Confucius in his Analects in China (475-221BC) recognized as having originally written about it, mentioned there that he ate ginger with every meal. The monk Faxian wrote in 406 AD, to prevent scurvy, they carried ginger grown in pots aboard Chinese ships. During the Song Dynasty (960–1279), imports of Ginger came from South Asian countries.
According to the written records by Dioscorides (40–90 AD) and Pliny the Elder (24–79 AD), the Arabs handled the introduction of ginger to the Mediterranean. Ptolemy noted in 150 AD that Ceylon, now known as Sri Lanka, found they grew ginger. During the Middle Ages, they imported ginger in the preserved and raw form to Europe.
By value comparison, a pound of ginger would cost as much as that of a sheep during the 14th century England.
The origin of the word “ginger” in English implies, derived from the mid-14th century Old English word gingifer, also the Medieval Latin gingiber, the Greek zingiberis, from Prakrit (Middle Indic) singabera, from Sanskrit srngaveram. The Sanskrit word thought to come from a Tamil word that also produced the Malayalam name inchi-ver (from inchi "root"), an alternative explanation is that the Sanskrit word comes from srngam "horn" and vera- "body" (describing the shape of it), but that may be a folk etymology. The word probably readopted in Middle English from Old French gingibre (modern French gingembre).
Horticulture
Ginger is a popular plant in landscaping for its aesthetic appeal around homes in subtropical climates. It produces clusters of pink and white flower buds that bloom into yellow flowers. Its appearance is a reed-like plant growing up to a height of a meter (3- 4 ft.)
Many countries across the world now grow ginger. The northeast and southwest of India are the most suitable areas for growing ginger because of its warm and humid climate and average rainfall and is the largest grower of Ginger in the world. However, ginger can adapt to a variety of soil conditions and best grown at an elevation of 300 to 900 m (1,000 to 3,000 ft.) Provided well-drained soil and planted at a depth of 30 cm. Low rainfall is beneficial before planting the seed rhizomes, and well distribution of rain during growth is also essential for the Ginger to grow well.
The planting seed rhizome defines how fast ginger it will produce. Select the larger pieces for faster growth. Before planting, they treat seeds against pests and seed-borne pathogens, rot and diseases.
Farmers employ many ways to treat seed. In India, a popular method is by dipping the seed in an emulsion of cow dung. Also, the use of hot water or smoking the seeds before storage is the other methods employed.
Ploughing the soil at least 3–5 times to ensure the soil gets sufficiently broken up and channels made to carry water to irrigate the beds 60 -80 ft. apart. The Indians plant the rhizomes at the beginning of the rainy season during March and June. The application of green leaf mulch directly after planting conserves moisture, surface runoff and checks weed growth. They repeat the procedure 45 to 90 days into growth. Thereafter they break up the soil and stir it up, in a process called hilling, done to check the growth of weeds. The loosening up of the soil after the rain has firmed, conserves moisture in the soil and prevents weeds. Irrigation every two weeks between September and November is also important at this stage, especially when rainfall is low in the region.
Harvesting
After the stalks withers, the rhizomes gathered and scalded immediately and washed to prevent them from sprouting. There are two stages of harvesting. The first stage applied four to five months of planting towards making candy, soda and for use as a spice in vegetables. When the product requirement calls for dried ginger and oil, they harvest when the rhizomes are more mature at eight to ten months after planting.
At this stage, the leaves will turn yellow and start drying. Irrigation stopped a month before harvest. In digging up the rhizomes, they take care not to damage them when using a digging fork or spade and the roots, stems and dry leaves carefully removed by hand.
Uses
The availability of Ginger in the market is frequently in three different forms;
§ Fresh (green) ginger
§ preserved ginger in syrup or brine
§ dried ginger as a spice
The fragrant perisperm of the Zingiberaceae is used as a condiment and sialagogue. It is also used as a sweetmeat.
Ginger, whether a spice ingredient in preparing food or as a medicine is a very popular spice used worldwide for many preparations. Its demand has been consistent throughout history.
Ginger usages go into a variety of food preparation, pickles, candy, soda, and alcoholic beverages.
End-use
Ginger is ready for harvest after five to six months of planting. At this stage it is best used for:
· Culinary purposes
· Preparation ginger preserve, candy, soft drinks,
· Pickles and alcoholic beverages
Uses at maturity of 7 -8 months for:
- Dried ginger
- preparation of ginger oil,
- oleoresin,
- dehydrated
- bleached ginger
Dried Ginger
The flavour, levels of essential oil and fibre, aroma and pungency of ginger being determined by the cultivar of the ginger that is grown. It is an important factor for the extraction of oil.
Dried Ginger mainly processed for export and the powdered form. It goes through a vigorous process to achieve the end product.
Only rhizomes that have reached the full maturity of 8-9 months are suitable for the processing of dried ginger.
After harvesting the crop, soak overnight to loosen residual soil. Do not leave the wet rhizomes in heaps for long periods as they can ferment. The outer corky skin is then carefully hand scraped using a splinter of bamboo or a wooden knife. It is a delicate operation done only by hand.
The content of volatile oil is present near the surface and to preserve this, when peeling, taking care in making sure the peelings is not too thick. Care in preventing injury and bruising is essential in achieving a quality product. Thereafter, the ginger dried rapidly in the sun to a moisture content of 7 to 12%.
Care observed for the prevention of the growth of mould. The drying process causes the rhizomes to lose 60–70% of their weight.
Avoid the storage of Ginger over a long period as it loses its flavour.
New studies have found that dehydrated ginger has an anti-cancer component in the form of an ingredient called shogaol.
Preserved Ginger in Sugar
To every 1 pound of fresh ginger scrubbed and peeled and cut into 2-inch lengths add 1 ½ cups cold water (repeat 3-4 times) add 1 pound of sugar
Rinse and scrub rhizomes clean. Soak overnight in cold water and drain. Place in a container with enough cold water to cover. Boil and strain to repeat the boiling process 3 to 4 times or more depending on the maturity of the ginger until fork tender.
In a separate container make the syrup boiling the sugar and water for about 20 minutes. Add the drained ginger when sufficiently boiled and soft. Stir and let it come to a boil. Remove from heat and let stand overnight.
Store the preserved ginger in airtight glass containers in the refrigerator or processed in a water bath in the usual manner.
Fun fact:
Use the strained water to make ginger beer with the addition of Lemon juice.
Homemade Ginger Beer
6 pints strained ginger water
600 g sugar or maybe more to taste
¼ ground nutmeg and a 1-inch piece of cinnamon
Boil for about half an hour. Take off heat and add:
Juice of 4 lemons
1 tablespoon honey,
Cool before straining and add:
100 gr sultanas
1 level tsp. of Cream of tartar.
Bottle only when ¾ full leaving a space. Leave overnight or until it ferments. (24 hours) Refrigerate the ginger beer and serve well chilled in frosted glasses garnished with a slice of lemon. The ginger beer will keep good for 36 hours.
Ginger oil
Steam distillation of the dried ginger rhizomes produces ginger oil. It is an essential oil that contains the aroma and flavour, but it lacks the pungent characteristic of the spice. The oil is mainly used to flavour beverages and in confectionery. It also has its place in perfumery and Ayurvedic medicine.
Ginger oleoresin
Solvent extraction or the steam distillation of dried ginger powder produces ginger oleoresin. It is a free-flowing, homogeneous, dark brown liquid. Ginger contains 1 to 2% of volatile oil and 5-8% of pungent acrid oleoresin and starch. The chief constituent of ginger oil is Zingiberene. The ginger oleoresin called gingering commercially contains apart from the volatile ginger oil, gingerol and shogaol. Its uses are as a stimulant, an aromatic, a carminative and stomachic.
Ginger contains phenolic compounds that include gingerol, paradols and shogaol that have antioxidant and anti-inflammatory properties. Ginger contains 400 different compounds. Its nutrients consist among others vitamin C, nicotinic acid, Vitamin A, magnesium and potassium. Minerals are also present. All these nutrients are essential for bone and heart health. It can relieve headaches, nausea, vomiting and a cure in diarrhoea helps in the treatment of respiratory illnesses such as asthma.
Ginger root (raw)
Nutritional value per 100 g (3.5 oz.)
Energy 333 kJ (80 kcal)
Carbohydrates 17.77 g
Sugars 1.7 g
Dietary fibre 2 g
Fat 0.75 g
Protein 1.82 g
Vitamins
Quantity % DV
Thiamine (B1) 2% 0.025 mg
Riboflavin (B2) 3% 0.034 mg
Niacin (B3) 5% 0.75 mg
Pantothenic acid (B5) 4% 0.203 mg
Vitamin B6 12% 0.16 mg
Folate (B9) 3% 11 μg
Vitamin C 6% 5 mg
Vitamin E 2% 0.26 mg
Minerals
Quantity % DV
Calcium 2% 16 mg
Iron 5% 0.6 mg
Magnesium 12% 43 mg
Manganese 11% 0.229 mg
Phosphorus 5% 34 mg
Potassium 9% 415 mg
Sodium 1% 13 mg
Zinc 4% 0.34 mg
Other constituents
Quantity
Water 79 g
Full link to USDA Database entry
· Units
· μg = micrograms • mg = milligrams
· IU = International units
· Percentages are roughly approximated using US recommendations for adults.
Source: USDA Food Data Central