Zingiber Officinale

It is a tropical Asian plant widely cultivated for its pungent root; source of gingerroot and powdered ginger

Classification

• Kingdom - Plantae]] plantes, Planta, Vegetal, plants
• Subkingdom - Viridiplantae – green plants
• Infrakingdom Streptophyta – land plants
• Superdivision Embryophyta
• Division Tracheophyta – vascular plants, tracheophytes
• Subdivision Spermatophytina – spermatophytes, seed plants, phanérogames
• Class Magnoliopsida
• Superorder Lilianae – monocots, monocotyledons, monocotylédones
• Order Zingiberales
• Family Zingiberaceae – Ginger Family
• Genus Zingiber Mill. – ginger
• Species Zingiber officinale - Roscoe – garden ginger

Culinary use

• Whole ginger is added to water and other cooking liquids to flavor soups and rice.
• Minced ginger is used to flavor fried rice and stir-fries, marinades and glazes for meats, and vinaigrettes.
• Pickled ginger is used as a condiment in Japanese and Indian cuisine.

Health benefits

• Ginger has been used as a spice and medicine for many centuries in Traditional Chinese Medicine.
• Ginger has long been used as an herbal medicine to treat various symptoms including vomiting, pain, cold symptoms.
• It has been shown to have anti-inflammatory, anti-apoptotic, anti-tumour activities, anti-pyretic, anti-platelet, anti-tumourigenic, anti-hyperglycaemic, antioxidant anti-diabetic, anti-clotting and analgesic properties, cardiotonic, cytotoxic.

Nutrition

• Ginger and its general compounds such as Fe, Mg, Ca, vitamin C, flavonoids, phenolic compounds (gingerdiol, gingerol, gingerdione and shogaols), sesquiterpenes, paradols

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