Ginger

Botanical Name: Zingiber officinaleEurope: English: ginger, German: Ingwer, Spanish: jengibre, Portuguese: Gengibre, Italian: zenzero, Dutch: Gember, Russian: Imbir, Asia: Sanskrit: Adraka (fresh), Shunthi (dried), Shringaveran, Sringaaran, Hindi: Adi, Adrak (fresh), Sonth (dried), Sinhala: Inguru, Malay: halia, Indonesian: Jahé, Aliah, Thai: khing, Kinkh, Chinese: Jeung, Sang keong, San geung, Chiang, Jiang, Keong, Vietnamese:gung, Japanese: Shoga, MyogaThe word "ginger" comes from the Sanskrit "singabera", horn-shaped, an allusion to the shape of its young shoots when they emerge from the rhizome. The Greeks called it "ziggiberis" the Roman "zingiberi". The fresh rhizome, or green ginger, has a lemony note which disappears when drying and only the spiciness remains. It is therefore better to use it fresh. Ginger is processed in various ways: dried, powdered, vinegared, canned, candied in sugar, etc. The leaves and young shoots are also used. History: Ginger has been cultivated and used throughout Asia since long since its origin (India? China?) has been uncertain. Confucius (555 - 479 BC) already mentions it. Arab sailors from the Red Sea introduced it to Greece and Rome. It spread rapidly throughout Europe from the first century. Pliny the Elder (23 - 79) said, in his "Natural History": "It is not the root of the pepper tree, as some have thought, which bears the name of zimpiberi or, according to others, that of zingiberi, although the flavor is the same, because ginger grows in Arabia and in the country of the Troglodytes, in the vicinity of habitations. It is the white root of a small herb. This root, although acrid, rots in a short time. It sells for six deniers the pound."The Arabs acclimatized it in East Africa in the 13th century, and the Portuguese in West Africa. In Europe, it became, until the 14th century, with pepper, the most common spice. Ginger was cultivated in America from the 16th century by the first settlers. In 1589, Joseph d'Acosta, in "Histoire naturel et morale des Indes Western countries" writes: "Ginger was brought from India to the island of Hispañola, and multiplied in such a way that we no longer know what to do with it, as it is true that the fleet of the The year 1587 brought 22,053 quintals to Seville." Historical bibliography: Flora Sinensis, (1656), Father Michel Boym Natural and moral history of the West Indies, (1589), Joseph d'Acosta We tell... others consider it a powerful aphrodisiac. In the East, it is chewed to ward off evil spirits. The rhizome of a variety of ginger from the forests of Annam, called the "Ngäi Cop" or "Nägi" of the tiger, gives those who use it absolute power over the tigers encountered; these, instead of attacking, would help on occasion and would serve as a mount if necessary. The magic plant would also allow one to metamorphose into this beast. Dioscorides, a Greek doctor of the 1st century, considers it as an anti poison.Properties:For Asian medicine, it cures almost all ailments:Digestive: facilitates digestion, warms the stomach, strips of ginger macerated in lime juice constitute a Burmese digestive.CarminativeAntibacterial, AntisepticStimulating, fortifyingRelieves problems circulatory, lowers cholesterol levelsAphrodisiacImproves eyesight,As an infusion against coughs, flu, and various sore throatsRecommended for those who have given birthCalming against travel and sea sicknessAgainst headacheAgainst travel sicknessComposition: 10% carbohydrates (mainly starch) 1.8% proteins1.5% lipids (mainly in essential oil)vitamins B1: 0.0005 mg/gB2: 0.002 mg/gB3: 0.052 mg/gC: 0.35 mg/gminerals Potassium 11.26 mg/gPhosphorus 1.44 mg/gCalcium 0.43 mg/gMagnesium 1.57 mg/gSodium 0.33 mg/gIron 0.14 mg/gCopper 0.004 mg/gThe fresh rhizome contains: 1 to 3% essential oil: 70% Zingizerenecamphene, phellandrene, borneol, cineol, citral, curcumene and farnesene, a resin which gives it its burning flavor: gingeroles, shoagoles, zingerone, zingiberone Ginger: Zingiber Officinale Roscoe Family Zingiberaceae Herbaceous tropical perennial plant up to 3 m high Lanceolate and long leaves d 20 cm It has two kinds of stems: high stems which carry the leaves, short stems (approximately 20 cm) which bear the flowers in spikes. Irregular flowers, greenish yellow, purple lips punctuated and streaked with yellow, lower petals purple, inflorescences in very tight spikes, surrounded by large green bracts bordered with yellow. Fruits in capsules .Vegetative reproduction by fragmentation of the rhizome, Gnarled and fragrant rhizomes, pale beige skin, juicy and fragrant pale yellow flesh, becomes more and more fibrous with age Harvested after 9 to 10 months (by hand in many countries), the Most of the production is washed, dried and ground into powder.