Zingiber Officinale
It is a tropical Asian plant widely cultivated for its pungent root; source of gingerroot and powdered ginger
Classification[edit]
- 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[edit]
- 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[edit]
- 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[edit]
- 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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See also: Receptor/signaling modulators • Ion channel modulators
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