Ginger of commerce is the dried underground stem of the herbaceous tropical plant grown as an annual. The whole plant is refreshingly aromatic and the underground rhizome, raw or processed, is valued as spice. Ginger is a slender perennial herb, 30-50 cm tall with palmately branched rhizome bearing leafy shoots. The leafy shoot is a pseudostem formed by leaf sheath and bears 8 to 12 distichous leaves. Fresh ginger, dry ginger powder, oleoresin and oil are used in food processing. It is indispensable in the manufacture of ginger bread, confectionary, ginger ale, curry powders, certain curried meats, table sauces, in pickling and in the manufacture of certain cordials, ginger cocktail, carbonate drinks, liquors etc. In medicine, it is used as carminative and stimulant. It has wider applications in indigenous medicines. The ginger oil is used as food flavourant in soft drinks.

Botanical Name: Zingiber officinale Roscoe

Family: Zingiberaceae

Commercial Part: The rhizome

Indian Name of Spices

Hindi : Adrak, Bengali : Ada, Gujarati : Adu, Kannada : Shunti, Ardraka, Malayalam : Inchi, Marathi : Ale, Oriya : Ada, Punjabi : Adrak, Sanskrit : Ardraka, Tamil : Inji, Telugu : Allamu, Sonthi, Urdu : Adrak, Adhrak

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