The wild form of ginger is unknown, the currently known form of the plant probably originated in Southeast Asia. The plant has been cultivated in China and India since ancient times, in these countries ginger has also played an important role in traditional medicine since then. In addition, ginger is also cultivated in many other tropical and subtropical countries, which has led to the development of different types of the plant over time.
Jamaican ginger, Bengal ginger and Australian ginger are considered to be of particularly high quality. The drug is imported primarily from southern China.
Use of ginger roots
For medicinal and also culinary purposes, the fresh or dried rhizomes are utilized.
Ginger: characteristics of the plant
Ginger is a tropical plant that grows to about 1 m in height, with shoots developing from a branched rhizome. The leaves sometimes grow to over 20 cm long and are lanceolate in shape.
The plant bears relatively inconspicuous yellow flowers, which are in a dense, cone-like inflorescence.
Ginger: tuber with medicinal properties
The drug consists of flat-pressed, branched rhizome pieces. The surface is finely longitudinally striped and yellowish to beige in color. While the surface of the fresh rhizomes is relatively smooth, the surface of the dried rhizomes feels rather rough.
The smell and taste of ginger
Ginger emits a very aromatic, characteristic odor. The taste of ginger, especially when fresh, is very spicy and burning hot. Therefore, ginger is also a popular spice and is widely used, especially in Asian cuisine.
