About the Vegetable :Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal. The distantly related dicots in the Asarum genus have the common name wild ginger because of their similar taste.Pungent, spicy ginger root is a popular root herb of culinary as well as medicinal importance. The root, which composes unique phyto-chemical compounds, still finds a special place in many traditional Indian and Chinese medicines disease preventing and health promoting properties.The spicy root is actually an underground rhizome of small herb plant belonging to the Zingiberaceae family, of the genus: Zingiber.Its root features knotty finger-like projections that grow downward from the ground surface. Fresh raw root has a silver gray outer surface. Cut sections feature creamy white, yellow, or red-colored crunchy flesh depending upon the variety. The root often contains fibrils running through its center, especially in over-maturede size size roots. Ginger has pungent, spicy and aromatic smell that comes from essential oils and phenolic compounds such as gingerols and shogaols in the root.
Scientific / Binomial name : Zingiber officinale.
Popularly Known as :Adrak, Alla, Shunti,Inji, Allam,
Usage :
Fresh or dried ginger root along with garlic, cilantro, onion, tomato, cumin and mustard-seeds made to a flavourful curry paste which is then added to variety of vegetable, meat and curry/soup preparations.
The herb root is also used in the preparation of mango, lemon and spondias (ambara in India) pickles.
Fresh root can be used in the preparation of variety of spicy snacks, candies, and ginger bread in the food industry.
Ginger tea is a popular drink in many Asian countries.
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