Ginger

Ginger

Zingiber officinale

syn:Amomum zingiber

Fam:Zingiberaceae

Ginger is native to India and China. It takes its name from the Sanskrit wordstringa-vera, which means “with a body like a horn”, as in antlers.

Ginger has been important in Chinese medicine for many centuries, and is mentioned in the writings of Confucius. It is also named in the Koran, the sacred book of the Moslems, indicating it was known in Arab countries as far back as 650 A.D. It was one of the earliest spice known in Western Europe, used since the ninth century. It became so popular in Europe that it was included in every table setting, like salt and pepper.

A common article of medieval and Renaissance trade, it was one of the spices used against the plague. In English pubs and taverns in the nineteenth century, barkeepers put out small containers of ground ginger, for people to sprinkle into their beer — the origin of ginger ale. In order to ’gee up’ a lazy horse, it is the time honoured practice of Sussex farmers to apply a pinch of ginger to the animal’s backside..

Spice Description

Although often called “ginger root” it is actually a rhizome. It is available in various forms, the most common of which are as follows:

Whole raw roots are generally referred to as fresh ginger. A piece of the rhizome, called a ‘hand’. It has a pale yellow interior and a skin varying in colour from brown to off-white. Jamaican ginger, which is pale buff, is regarded as the best variety. African and Indian ginger is darker skinned and generally inferior, with the exception of Kenya ginger. <a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=Fresh%20Ginger&tag=theepicentree-20&index=gourmet&linkCode=ur2&camp=1789&creative=9325" >Buy fresh ginger</a><img brain="false" src="http://www.assoc-amazon.com/e/ir?t=theepicentree-20&l=ur2&o=1" width="1" height="1" border="0" alt="" />

Whole fresh roots provide the freshest taste. The roots are collected and shipped when they are still immature, the outer skin is a light green colour. These can sometimes be found in Oriental markets.

Dried roots are sold either ‘black’ with the root skin left on, or ‘white’ with the skin peeled off. The dried root is available whole or sliced.

Powdered ginger is the buff-coloured ground spice made from dried root. <a href="http://www.amazon.com/exec/obidos/redirect?link_code=ur2&tag=theepicentree-20&camp=1789&creative=9325&path=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fsearch.html%2Fref%3Dbr_ss_hs%3Fplatform%3Dgurupa%26url%3Dnode%253D3580501%26keywords%3Dground%2Bginger%26Go.x%3D6%26Go.y%3D10%26Go%3DGo" target="_blank" >Buy powdered (ground) ginger</a><img brain="false" src="http://www.assoc-amazon.com/e/ir?t=theepicentree-20&l=ur2&o=1" width="1" height="1" border="0" alt="" />

Preserved or ‘stem’ ginger is made from fresh young roots, peeled and sliced, then cooked in a heavy sugar syrup. The ginger pieces and syrup are canned together. They are soft and pulpy, but extremely hot and spicy.<a href="http://www.amazon.com/exec/obidos/redirect?link_code=ur2&tag=theepicentree-20&camp=1789&creative=9325&path=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2FB000165LO8%2Fqid%3D1148153467%2Fsr%3D1-2%2Fref%3Dsr_1_2%3F%255Fencoding%3DUTF8%26n%3D3580501%26s%3Dgourmet-food%26v%3Dglance" target="_blank" >Buy stem ginger</a><img brain="false" src="http://www.assoc-amazon.com/e/ir?t=theepicentree-20&l=ur2&o=1" width="1" height="1" border="0" alt="" />

Crystallized ginger is also cooked in sugar syrup, then air dried and rolled in sugar. <a href="http://www.amazon.com/exec/obidos/redirect?link_code=ur2&tag=theepicentree-20&camp=1789&creative=9325&path=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fsearch.html%2Fref%3Dbr_ss_hs%3Fplatform%3Dgurupa%26url%3Dnode%253D3580501%26keywords%3Dcrystallized%2Bginger%26Go.x%3D4%26Go.y%3D9%26Go%3DGo" target="_blank" >Buy crystallized ginger</a><img brain="false" src="http://www.assoc-amazon.com/e/ir?t=theepicentree-20&l=ur2&o=1" width="1" height="1" border="0" alt="" />

Pickled ginger has the root sliced paper-thin and pickled in a vinegar solution. This pickle is known in Japan as gari , which often accompanies sushi, and is served to refresh the palate between courses. <a href="http://www.amazon.com/exec/obidos/redirect?link_code=ur2&tag=theepicentree-20&camp=1789&creative=9325&path=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fsearch.html%2Fref%3Dbr_ss_hs%3Fplatform%3Dgurupa%26url%3Dnode%253D3580501%26keywords%3Dpickled%2Bginger%26Go.x%3D13%26Go.y%3D10%26Go%3DGo" target="_blank" >Buy pickled ginger</a><img brain="false" src="http://www.assoc-amazon.com/e/ir?t=theepicentree-20&l=ur2&o=1" width="1" height="1" border="0" alt="" />

Bouquet: warm, sweet and pungent.

Flavour: Fiery and pungent

Heat Scale: 7

Preparation and Storage

In Asian cooking ginger is almost always used fresh, either minced, crushed or sliced. Fresh ginger can be kept for several weeks in the salad drawer of the refrigerator. Dried ginger should be ‘bruised’ by beating it to open the fibers, then infused in the cooking or making ginger beer and removed when the flavour is sufficient. Store dried and powdered ginger in airtight containers.

Culinary Uses

Fresh ginger is essential to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders. Tender young ginger can be sliced and eaten as a salad. Sometimes the roots will produce green sprouts which can be finely chopped and added to a green salad. In the West, dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread. Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea. Pickled ginger is a delicious accompaniment to satays and a colourful garnish to many Chinese dishes. Preserved ginger is eaten as a confection, chopped up for cakes and puddings, and is sometimes used as an ice cream ingredient. For more on cooking with ginger see <a href="http://www.theepicentre.com/Spices/ginger2.html" >Ginger - Fresh Flavour that's Packing Heat</a>.

Attributed Medicinal Properties

Ginger has long been ascribed aphrodisiac powers, taken either internally or externally. It is mentioned in theKarma Sutra, and in the Melanesian Islands of the South Pacific it is employed ‘to gain the affection of a woman’. Conversely, in the Philippines it is chewed to expel evil spirits. Ginger is a known diaphoretic, meaning it causes one to sweat. It was recorded that Henry VIII instructed the mayor of London to use ginger’s diaphoretic qualities as a plague medicine.

Ginger is most commonly known for its effectiveness as a digestive aid. By increasing the production of digestive fluids and saliva, Ginger helps relieve indigestion, gas pains, diarrhea and stomach cramping. The primary known constituents of Ginger Root include gingerols, zingibain, bisabolenel, oleoresins, starch, essential oil (zingiberene, zingiberole, camphene, cineol, borneol), mucilage, and protein. Ginger root is also used to treat nausea related to both motion sickness and morning sickness. Ginger has been found to be even more effective than Dramamine® in curbing motion sickness, without causing drowsiness. Ginger's anti-inflammatory properties help relieve pain and reduce inflammation associated with arthritis, rheumatism and muscle spasms. Ginger's therapeutic properties effectively stimulate circulation of the blood, removing toxins from the body, cleansing the bowels and kidneys, and nourishing the skin. Other uses for Ginger Root include the treatment of asthma, bronchitis and other respiratory problems by loosening and expelling phlegm from the lungs. Ginger Root may also be used to help break fevers by warming the body and increasing perspiration.

<a href="http://www.amazon.com/exec/obidos/redirect?link_code=ur2&tag=theepicentree-20&camp=1789&creative=9325&path=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fsearch.html%2Fref%3Dbr_ss_hs%3Fplatform%3Dgurupa%26url%3Dnode%253D3760931%26keywords%3Dginger%2Bsupplements%26Go.x%3D7%26Go.y%3D12%26Go%3DGo" target="_blank" >Buy ginger supplements here.</a><img brain="false" src="http://www.assoc-amazon.com/e/ir?t=theepicentree-20&l=ur2&o=1" width="1" height="1" border="0" alt="" />

Plant Description and Cultivation

A perennial creeping plant, with thick tuberous rhizome, producing a an erect stem 30 - 100 cm (1-3 ft) tall. The lance-shaped leaves are bright green, 15 - 20 cm (6-8 in) long, with a prominent longitudinal rib, enclosing conical clusters of small yellow-green flowers marked with purple speckles. It is propagated from rhizome cuttings, planted on rich, well drained loam. It requires a tropical climate with both a heavy rain season and a hot dry season. Plants shoot in ten days and are harvested after nine to ten months. For detailed instructions on growing it in pots see <a href="http://www.theepicentre.com/Spices/ginger3.html" >Growing your own ginger</a>.

Other names

East Indian Pepper, Jamaica Ginger, Jamaica Pepper

French: gingembre

German: Ingwer

Italian: zenzero

Spanish: jengibre

Burmese: cheung, chiang, jeung

Indian: adruk (green), ard(r)ak(h) (green), sont(h) (dried)

Indonesian: aliah

Japanese: mioga, myoga, shoga

Thai: k(h)ing (green)

More Info

Also see <a href="http://www.theepicentre.com/Spices/ginger2.html" >Ginger - fresh flavour with heat </a>and<a href="http://www.theepicentre.com/Spices/ginger3.html" > Growing your own ginger.</a>

Bibliographic <a href="http://www.theepicentre.com/Spices/referenc.html" csclick="B586945818" onclick="CSAction(new Array(/CMP/'B586945818'));return CSClickReturn();" >References and Further Reading</a><a href="http://www.theepicentre.com/Spices/referenc.html" csclick="B577B2E862" onclick="CSAction(new Array(/CMP/'B577B2E862'));return CSClickReturn();" >

</a>

<div class="dablink" >Gingers" redirects here. For the Australian punk rock group, see <a href="http://en.wikipedia.org/wiki/The_Gingers" title="The Gingers" >The Gingers</a>.</div>

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<th colspan="2" >Ginger</th>

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<td colspan="2" >Color plate from <a href="http://en.wikipedia.org/wiki/K%C3%B6hler%27s_Medicinal_Plants" title="Köhler's Medicinal Plants" >Köhler's Medicinal Plants</a></td>

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<th colspan="2" ><a href="http://en.wikipedia.org/wiki/Biological_classification" title="Biological classification" >Scientific classification</a><a href="http://en.wikipedia.org/wiki/Template:Taxonomy/Zingiber_officinale" title="e" ><img src="/f623ff59-3dd8-56e7-9d8a-f750992bc559.png"/></a></th>

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<td >Kingdom:</td>

<td ><a href="http://en.wikipedia.org/wiki/Plant" title="Plant" >Plantae</a></td>

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<td >clade:</td>

<td ><a href="http://en.wikipedia.org/wiki/Flowering_plant" title="Flowering plant" >Angiosperms</a></td>

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<td >clade:</td>

<td ><a href="http://en.wikipedia.org/wiki/Monocots" title="Monocots" class="mw-redirect" >Monocots</a></td>

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<td >clade:</td>

<td ><a href="http://en.wikipedia.org/wiki/Commelinids" title="Commelinids" >Commelinids</a></td>

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<td >Order:</td>

<td ><a href="http://en.wikipedia.org/wiki/Zingiberales" title="Zingiberales" >Zingiberales</a></td>

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<td >Family:</td>

<td ><a href="http://en.wikipedia.org/wiki/Zingiberaceae" title="Zingiberaceae" >Zingiberaceae</a></td>

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<td >Genus:</td>

<td ><a href="http://en.wikipedia.org/wiki/Zingiber" title="Zingiber" >Zingiber</a></td>

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<td >Species:</td>

<td >Z. officinale</td>

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<th colspan="2" ><a href="http://en.wikipedia.org/wiki/Binomial_nomenclature" title="Binomial nomenclature" >Binomial name</a></th>

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<td colspan="2" >Zingiber officinale

<a href="http://en.wikipedia.org/wiki/William_Roscoe" title="William Roscoe" >Roscoe</a> 1807<a href="http://en.wikipedia.org/wiki/Ginger#cite_note-0" >[1]</a></td>

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Ginger is the <a href="http://en.wikipedia.org/wiki/Rhizome" title="Rhizome" >rhizome</a> of the plant Zingiber officinale, consumed as a<a href="http://en.wikipedia.org/wiki/Delicacy" title="Delicacy" >delicacy</a>, <a href="http://en.wikipedia.org/wiki/Medicine" title="Medicine" >medicine</a>, or <a href="http://en.wikipedia.org/wiki/Spice" title="Spice" >spice</a>. It lends its name to its genus and family (<a href="http://en.wikipedia.org/wiki/Zingiberaceae" title="Zingiberaceae" >Zingiberaceae</a>). Other notable members of this plant family are <a href="http://en.wikipedia.org/wiki/Turmeric" title="Turmeric" >turmeric</a>,<a href="http://en.wikipedia.org/wiki/Cardamom" title="Cardamom" >cardamom</a>, and <a href="http://en.wikipedia.org/wiki/Galangal" title="Galangal" >galangal</a>.

Ginger cultivation began in <a href="http://en.wikipedia.org/wiki/South_Asia" title="South Asia" >South Asia</a> and has since spread to <a href="http://en.wikipedia.org/wiki/East_Africa" title="East Africa" >East Africa</a> and the <a href="http://en.wikipedia.org/wiki/Caribbean" title="Caribbean" >Caribbean</a>.<a href="http://en.wikipedia.org/wiki/Ginger#cite_note-origin-1" >[2]</a> It is sometimes called ginger root to distinguish it from other things that share the name ginger.

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<h2 >Contents</h2>

[<a href="http://en.wikipedia.org/wiki/Ginger#" class="internal" id="togglelink" >hide</a>] </div>

<ul >

<li class="toclevel-1 tocsection-1" ><a href="http://en.wikipedia.org/wiki/Ginger#Etymology" >1 Etymology</a></li>

<li class="toclevel-1 tocsection-2" ><a href="http://en.wikipedia.org/wiki/Ginger#Horticulture" >2 Horticulture</a></li>

<li class="toclevel-1 tocsection-3" ><a href="http://en.wikipedia.org/wiki/Ginger#Culinary_use" >3 Culinary use</a>

<ul >

<li class="toclevel-2 tocsection-4" ><a href="http://en.wikipedia.org/wiki/Ginger#Regional_use" >3.1 Regional use</a></li>

<li class="toclevel-2 tocsection-5" ><a href="http://en.wikipedia.org/wiki/Ginger#Medical_properties_and_research" >3.2 Medical properties and research</a></li>

<li class="toclevel-2 tocsection-6" ><a href="http://en.wikipedia.org/wiki/Ginger#Chemistry" >3.3 Chemistry</a></li>

<li class="toclevel-2 tocsection-7" ><a href="http://en.wikipedia.org/wiki/Ginger#Folk_medicine" >3.4 Folk medicine</a></li>

<li class="toclevel-2 tocsection-8" ><a href="http://en.wikipedia.org/wiki/Ginger#Nutritional_information" >3.5 Nutritional information</a></li>

<li class="toclevel-2 tocsection-9" ><a href="http://en.wikipedia.org/wiki/Ginger#Safety" >3.6 Safety</a></li>

<li class="toclevel-2 tocsection-10" ><a href="http://en.wikipedia.org/wiki/Ginger#Similar_ingredients" >3.7 Similar ingredients</a></li>

</ul>

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<li class="toclevel-1 tocsection-11" ><a href="http://en.wikipedia.org/wiki/Ginger#Production" >4 Production</a></li>

<li class="toclevel-1 tocsection-13" ><a href="http://en.wikipedia.org/wiki/Ginger#References" >6 References</a></li>

<li class="toclevel-1 tocsection-14" ><a href="http://en.wikipedia.org/wiki/Ginger#External_links" >7 External links</a></li>

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<h2 >Etymology</h2>

The English name ginger comes from French: gingembre, <a href="http://en.wikipedia.org/wiki/Old_English_language" title="Old English language" class="mw-redirect" >Old English</a>:gingifere, Medieval Latin: ginginer, Greek: zingiberis (ζιγγίβερις). Ultimately the origin is from <a href="http://en.wikipedia.org/wiki/Tamil_language" title="Tamil language" >Tamil</a>: inji ver (இஞ்சி வேர்). The botanical term for root in Tamil isver (வேர்), hence inji root or inji ver.<a href="http://en.wikipedia.org/wiki/Ginger#cite_note-W1-2" >[3]</a>

<h2 >Horticulture</h2>

Ginger produces <a href="http://en.wikipedia.org/wiki/Inflorescence" title="Inflorescence" >clusters</a> of <a href="http://en.wikipedia.org/wiki/White" title="White" >white</a> and pink <a href="http://en.wikipedia.org/wiki/Flower_bud" title="Flower bud" class="mw-redirect" >flower buds</a> that bloom into yellow flowers. Because of its aesthetic appeal and the adaptation of the plant to warm climates, ginger is often used as<a href="http://en.wikipedia.org/wiki/Landscaping" title="Landscaping" >landscaping</a> around <a href="http://en.wikipedia.org/wiki/Subtropical" title="Subtropical" class="mw-redirect" >subtropical</a> homes. It is a <a href="http://en.wikipedia.org/wiki/Perennial" title="Perennial" class="mw-redirect" >perennial</a> <a href="http://en.wikipedia.org/wiki/Reed_bed" title="Reed bed" >reed</a>-like plant with annual leafy stems, about a meter (3 to 4 feet) tall.

Traditionally, the root is gathered when the stalk <a href="http://en.wiktionary.org/wiki/wither" class="extiw" title="wikt:wither" >withers</a>; it is immediately <a href="http://en.wiktionary.org/wiki/Special:Search/scald" class="extiw" title="wikt:Special:Search/scald" >scalded</a>, or washed and scraped, to kill it and prevent <a href="http://en.wikipedia.org/wiki/Sprouting" title="Sprouting" >sprouting</a>.

<h2 >Culinary use</h2>

<a href="http://en.wikipedia.org/wiki/Gari_(ginger)" title="Gari (ginger)" >Gari (ginger)</a></div>

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Ginger produces a hot, fragrant kitchen spice.<a href="http://en.wikipedia.org/wiki/Ginger#cite_note-3" >[4]</a>

Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often <a href="http://en.wikipedia.org/wiki/Pickling" title="Pickling" >pickled</a> in <a href="http://en.wikipedia.org/wiki/Vinegar" title="Vinegar" >vinegar</a> or <a href="http://en.wikipedia.org/wiki/Sherry" title="Sherry" >sherry</a> as a snack or just cooked as an ingredient in many dishes. They can also be <a href="http://en.wikipedia.org/wiki/Steep_(technique)" title="Steep (technique)" class="mw-redirect" >steeped</a> in boiling water to make <a href="http://en.wikipedia.org/wiki/Ginger_tea" title="Ginger tea" >ginger tea</a>, to which <a href="http://en.wikipedia.org/wiki/Honey" title="Honey" >honey</a> is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into <a href="http://en.wikipedia.org/wiki/Candy" title="Candy" >candy</a>.

Mature ginger roots are <a href="http://en.wikipedia.org/wiki/Fibrous" title="Fibrous" class="mw-redirect" >fibrous</a> and nearly dry. The juice from old ginger roots is extremely potent <a href="http://en.wikipedia.org/wiki/Ginger#cite_note-4" >[5]</a> and is often used as a spice in <a href="http://en.wikipedia.org/wiki/Indian_cuisine" title="Indian cuisine" >Indian recipes</a>, and is a quintessential ingredient of <a href="http://en.wikipedia.org/wiki/Chinese_Cuisine" title="Chinese Cuisine" class="mw-redirect" >Chinese</a>, <a href="http://en.wikipedia.org/wiki/Korean_cuisine" title="Korean cuisine" >Korean</a>, <a href="http://en.wikipedia.org/wiki/Japanese_Cuisine" title="Japanese Cuisine" class="mw-redirect" >Japanese</a> and many South Asian cuisines for <a href="http://en.wikipedia.org/wiki/Flavoring" title="Flavoring" class="mw-redirect" >flavoring</a> dishes such as <a href="http://en.wikipedia.org/wiki/Seafood" title="Seafood" >seafood</a> or <a href="http://en.wikipedia.org/wiki/Goat_meat" title="Goat meat" >goat meat</a> and <a href="http://en.wikipedia.org/wiki/Vegetarian_cuisine" title="Vegetarian cuisine" >vegetarian cuisine</a>.

Ginger acts as a useful food preservative.<a href="http://en.wikipedia.org/wiki/Ginger#cite_note-5" >[6]</a>

Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as <a href="http://en.wikipedia.org/wiki/Gingerbread" title="Gingerbread" >gingerbread</a>, <a href="http://en.wikipedia.org/wiki/Cookie" title="Cookie" >cookies</a>,<a href="http://en.wikipedia.org/wiki/Cracker_(food)" title="Cracker (food)" >crackers</a> and <a href="http://en.wikipedia.org/wiki/Cake" title="Cake" >cakes</a>, <a href="http://en.wikipedia.org/wiki/Ginger_ale" title="Ginger ale" >ginger ale</a>, and <a href="http://en.wikipedia.org/wiki/Ginger_beer" title="Ginger beer" >ginger beer</a>.

Candied ginger is the root cooked in sugar until soft, and is a type of <a href="http://en.wikipedia.org/wiki/Confectionery" title="Confectionery" >confectionery</a>.

Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.

<h3 >Regional use</h3>

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<td class="mbox-text" >Look up <a class="external text" href="http://en.wiktionary.org/wiki/Special:Search/ginger" >ginger</a> in Wiktionary, the free dictionary.</td>

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In <a href="http://en.wikipedia.org/wiki/Western_cuisine" title="Western cuisine" class="mw-redirect" >Western cuisine</a>, ginger is traditionally used mainly in sweet foods such as<a href="http://en.wikipedia.org/wiki/Ginger_ale" title="Ginger ale" >ginger ale</a>, <a href="http://en.wikipedia.org/wiki/Gingerbread" title="Gingerbread" >gingerbread</a>, <a href="http://en.wikipedia.org/wiki/Ginger_snaps" title="Ginger snaps" class="mw-redirect" >ginger snaps</a>, <a href="http://en.wikipedia.org/wiki/Parkin(cake)" title="Parkin (cake)" >parkin</a>, <a href="http://en.wikipedia.org/wiki/Ginger_biscuits" title="Ginger biscuits" class="mw-redirect" >ginger biscuits</a> and <a href="http://en.wikipedia.org/wiki/Speculaas" title="Speculaas" class="mw-redirect" >speculaas</a>. A ginger-flavored <a href="http://en.wikipedia.org/wiki/Liqueur" title="Liqueur" >liqueur</a> called <a href="http://en.wikipedia.org/wiki/Canton(liqueur)" title="Canton (liqueur)" class="mw-redirect" >Canton</a> is produced in <a href="http://en.wikipedia.org/wiki/Jarnac" title="Jarnac" >Jarnac</a>, France. Green<a href="http://en.wikipedia.org/wiki/Ginger_wine" title="Ginger wine" >ginger wine</a> is a ginger-flavored wine produced in the United Kingdom, traditionally sold in a green glass bottle. Ginger is also used as a <a href="http://en.wikipedia.org/wiki/Spice" title="Spice" >spice</a> added to hot <a href="http://en.wikipedia.org/wiki/Coffee" title="Coffee" >coffee</a> and <a href="http://en.wikipedia.org/wiki/Tea" title="Tea" >tea</a>.

Ginger field</div>

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Fresh ginger rhizome.</div>

</div>

India and <a href="http://en.wikipedia.org/wiki/Pakistan" title="Pakistan" >Pakistan</a>, ginger is called adrak in <a href="http://en.wikipedia.org/wiki/Hindi_language" title="Hindi language" class="mw-redirect" >Hindi</a>, <a href="http://en.wikipedia.org/wiki/Punjabi_language" title="Punjabi language" >Punjabi</a> and <a href="http://en.wikipedia.org/wiki/Urdu" title="Urdu" >Urdu</a>, aad in<a href="http://en.wikipedia.org/wiki/Maithili_language" title="Maithili language" >Maithili</a>, aadi in <a href="http://en.wikipedia.org/wiki/Bhojpuri_language" title="Bhojpuri language" >Bhojpuri</a>, aada in <a href="http://en.wikipedia.org/wiki/Bengali_language" title="Bengali language" >Bengali</a>, Adu in <a href="http://en.wikipedia.org/wiki/Gujarati_language" title="Gujarati language" >Gujarati</a>, hashi shunti (ಹಸಿ ಶುಂಟಿ) in the <a href="http://en.wikipedia.org/wiki/Kannada" title="Kannada" >Kannada</a>, allam (అల్లం) in <a href="http://en.wikipedia.org/wiki/Telugu_language" title="Telugu language" >Telugu</a>, inji (இஞ்சி) in <a href="http://en.wikipedia.org/wiki/Tamil_language" title="Tamil language" >Tamil</a> and<a href="http://en.wikipedia.org/wiki/Malayalam" title="Malayalam" >Malayalam</a>, inguru (ඉඟුරු) in <a href="http://en.wikipedia.org/wiki/Sinhala_language" title="Sinhala language" >Sinhalese</a>, alay in <a href="http://en.wikipedia.org/wiki/Marathi_language" title="Marathi language" >Marathi</a>, and aduwa(अदुवा ) in<a href="http://en.wikipedia.org/wiki/Nepali_language" title="Nepali language" >Nepali</a>. Fresh ginger is one of the main spices used for making <a href="http://en.wikipedia.org/wiki/Pulse_(legume)" title="Pulse (legume)" >pulse</a> and <a href="http://en.wikipedia.org/wiki/Lentil" title="Lentil" >lentil</a>curries and other vegetable preparations. Fresh, as well as dried, ginger is used to spice tea and coffee, especially in winter. Ginger powder is also used in certain food preparations, particularly for <a href="http://en.wikipedia.org/wiki/Pregnant" title="Pregnant" class="mw-redirect" >pregnant</a> or <a href="http://en.wikipedia.org/wiki/Nursing" title="Nursing" >nursing</a> women, the most popular one being katlu which is a mixture of gum resin, <a href="http://en.wikipedia.org/wiki/Ghee" title="Ghee" >ghee</a>, nuts, and sugar. Ginger is also consumed in candied and pickled form. In <a href="http://en.wikipedia.org/wiki/Bangladesh" title="Bangladesh" >Bangladesh</a>, ginger is finely chopped or ground into a paste to use as a base for chicken and meat dishes alongside shallot and garlic.

In <a href="http://en.wikipedia.org/wiki/Burma" title="Burma" >Burma</a>, ginger is called gyin. It is widely used in cooking and as a main ingredient in <a href="http://en.wikipedia.org/wiki/Traditional_medicine" title="Traditional medicine" >traditional medicines</a>. It is also consumed as a <a href="http://en.wikipedia.org/wiki/Salad" title="Salad" >salad</a> dish calledgyin-thot, which consists of shredded ginger preserved in oil, and a variety of nuts and seeds. In <a href="http://en.wikipedia.org/wiki/Indonesia" title="Indonesia" >Indonesia</a>, a beverage called <a href="http://en.wikipedia.org/wiki/Wedang_jahe" title="Wedang jahe" class="mw-redirect" >wedang jahe</a> is made from ginger and <a href="http://en.wikipedia.org/wiki/Palm_sugar" title="Palm sugar" >palm sugar</a>. Indonesians also use ground ginger root, called <a href="http://en.wikipedia.org/w/index.php?title=Jahe&action=edit&redlink=1" class="new" title="Jahe (page does not exist)" >jahe</a>, as a common ingredient in local recipes. In <a href="http://en.wikipedia.org/wiki/Malaysia" title="Malaysia" >Malaysia</a>, ginger is called halia and used in many kinds of dishes, especially a soup. In the <a href="http://en.wikipedia.org/wiki/Philippines" title="Philippines" >Philippines</a> it is brewed into a tea called salabat. In <a href="http://en.wikipedia.org/wiki/Vietnam" title="Vietnam" >Vietnam</a>, the fresh leaves, finely chopped, can also be added to shrimp-and-yam soup (canh khoai mỡ) as a top garnish and spice to add a much subtler flavor of ginger than the chopped root.

Two varieties of ginger as sold in Haikou, Hainan, China</div>

</div>

In China, sliced or whole ginger root is often paired with savory dishes such as fish, and chopped ginger root is commonly paired with meat, when it is cooked. However, candied ginger is sometimes a component of Chinese candy boxes, and a herbal tea can also be prepared from ginger.

In Japan, ginger is pickled to make <a href="http://en.wikipedia.org/wiki/Beni_shoga" title="Beni shoga" class="mw-redirect" >beni shoga</a> and <a href="http://en.wikipedia.org/wiki/Gari_(ginger)" title="Gari (ginger)" >gari</a> or grated and used raw on <a href="http://en.wikipedia.org/wiki/Tofu" title="Tofu" >tofu</a> or <a href="http://en.wikipedia.org/wiki/Noodles" title="Noodles" class="mw-redirect" >noodles</a>. It is also made into a candy called shoga no <a href="http://en.wikipedia.org/wiki/Sugar" title="Sugar" >sato</a><a href="http://en.wikipedia.org/wiki/Tsukemono" title="Tsukemono" >zuke</a>. In the traditional <a href="http://en.wikipedia.org/wiki/Cuisine_of_Korea" title="Cuisine of Korea" class="mw-redirect" >Korean</a> <a href="http://en.wikipedia.org/wiki/Kimchi" title="Kimchi" >kimchi</a>, ginger is finely minced and added to the ingredients of the spicy paste just before the fermenting process.

In the <a href="http://en.wikipedia.org/wiki/Caribbean" title="Caribbean" >Caribbean</a>, ginger is a popular spice for cooking, and making drinks such as sorrel, a seasonal drink made during the <a href="http://en.wikipedia.org/wiki/Christmas" title="Christmas" >Christmas</a> season. <a href="http://en.wikipedia.org/wiki/Jamaica" title="Jamaica" >Jamaicans</a>make ginger beer both as a carbonated beverage and also fresh in their homes. Ginger tea is often made from fresh ginger, as well as the famous regional specialty Jamaican ginger cake.

On the island of <a href="http://en.wikipedia.org/wiki/Corfu" title="Corfu" >Corfu</a>, Greece, a traditional drink called τσιτσιμπύρα (tsitsibira), a type of <a href="http://en.wikipedia.org/wiki/Ginger_beer" title="Ginger beer" >ginger beer</a>, is made. The people of Corfu and the rest of the Ionian islands adopted the drink from the British, during the period of the <a href="http://en.wikipedia.org/wiki/United_States_of_the_Ionian_Islands" title="United States of the Ionian Islands" >United States of the Ionian Islands</a>.

In <a href="http://en.wikipedia.org/wiki/Arabic" title="Arabic" class="mw-redirect" >Arabic</a>, ginger is called zanjabil, and in some parts of the Middle East, ginger powder is used as a spice for <a href="http://en.wikipedia.org/wiki/Coffee" title="Coffee" >coffee</a> and for <a href="http://en.wikipedia.org/wiki/Milk" title="Milk" >milk</a>, as well. In <a href="http://en.wikipedia.org/wiki/Somaliland" title="Somaliland" >Somaliland</a>, ginger is called sinjibil, and is served in coffee shops in <a href="http://en.wikipedia.org/wiki/Egypt" title="Egypt" >Egypt</a>. In the <a href="http://en.wikipedia.org/wiki/Ivory_Coast" title="Ivory Coast" class="mw-redirect" >Ivory Coast</a>, ginger is ground and mixed with orange, <a href="http://en.wikipedia.org/wiki/Pineapple" title="Pineapple" >pineapple</a> and lemon to produce a juice called <a href="http://en.wikipedia.org/wiki/Nyamanku" title="Nyamanku" >nyamanku</a>. Ginger powder is used in <a href="http://en.wikipedia.org/wiki/Hawaij" title="Hawaij" >hawaij</a>, a <a href="http://en.wikipedia.org/wiki/Spice_mixture" title="Spice mixture" class="mw-redirect" >spice mixture</a> used mostly by <a href="http://en.wikipedia.org/wiki/Yemenite_Jews" title="Yemenite Jews" >Yemenite Jews</a> for soups and coffee.

<h3 >Similar ingredients</h3>

<a href="http://en.wikipedia.org/wiki/Myoga" title="Myoga" >Myoga</a> (Zingiber mioga Roscoe) appears in <a href="http://en.wikipedia.org/wiki/Japanese_cuisine" title="Japanese cuisine" >Japanese cuisine</a>; the flower buds are the part eaten.

Another plant in the Zingiberaceae family, <a href="http://en.wikipedia.org/wiki/Galangal" title="Galangal" >galangal</a>, is used for similar purposes as ginger in <a href="http://en.wikipedia.org/wiki/Thai_cuisine" title="Thai cuisine" >Thai cuisine</a>. Galangal is also called Thai ginger. Also referred to as galangal, fingerroot (<a href="http://en.wikipedia.org/wiki/Boesenbergia_rotunda" title="Boesenbergia rotunda" >Boesenbergia rotunda</a>), or Chinese ginger or the Thai krachai, is used in cooking and medicine.

A <a href="http://en.wikipedia.org/wiki/Dicotyledon" title="Dicotyledon" >dicotyledonous</a> native species of eastern North America, <a href="http://en.wikipedia.org/wiki/Asarum_canadense" title="Asarum canadense" >Asarum canadense</a>, is also known as "<a href="http://en.wikipedia.org/wiki/Asarum" title="Asarum" >wild ginger</a>", and its root has similar aromatic properties, but it is not related to true ginger. The plant also contains <a href="http://en.wikipedia.org/wiki/Aristolochic_acid" title="Aristolochic acid" >aristolochic acid</a>, a <a href="http://en.wikipedia.org/wiki/Carcinogen" title="Carcinogen" >carcinogenic</a>compound.[<a href="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed" >citation needed</a>]

<h2 >Production</h2>

<tr>

<th colspan="5" >Top ten ginger producers — 11 June 2008</th>

</tr>

<tr>

<th >Country</th>

<th >Production (<a href="http://en.wikipedia.org/wiki/Tonne" title="Tonne" >tonnes</a>)</th>

</tr>

<tr>

<td ><img src="/76d8cb10-19f0-5476-9779-c3b0c8ecc0c4.png"/> <a href="http://en.wikipedia.org/wiki/India" title="India" >India</a></td>

</tr>

<tr>

<td ><img src="/e5d6ccfc-e629-528c-bc24-b3f69c486eaa.png"/> <a href="http://en.wikipedia.org/wiki/China" title="China" >China</a></td>

</tr>

<tr>

<td ><img src="/96309ea3-bcdd-58e8-8373-8721ea525c7e.png"/> <a href="http://en.wikipedia.org/wiki/Indonesia" title="Indonesia" >Indonesia</a></td>

</tr>

<tr>

<td ><img src="/36635974-5930-5f43-b14c-8a400f07b1de.png"/> <a href="http://en.wikipedia.org/wiki/Nepal" title="Nepal" >Nepal</a></td>

</tr>

<tr>

<td ><img src="/4d334159-9b40-5634-b9e2-f777da20b13d.png"/> <a href="http://en.wikipedia.org/wiki/Thailand" title="Thailand" >Thailand</a></td>

</tr>

<tr>

<td ><img src="/92e968fa-005c-56f3-b759-67bfd1b61273.png"/> <a href="http://en.wikipedia.org/wiki/Nigeria" title="Nigeria" >Nigeria</a></td>

</tr>

<tr>

<td ><img src="/ca7c6d3d-3ee9-558e-92f4-e9635715b3a5.png"/> <a href="http://en.wikipedia.org/wiki/Bangladesh" title="Bangladesh" >Bangladesh</a></td>

</tr>

<tr>

<td ><img src="/9f7e3a23-8687-595c-82e1-54a058f6947f.png"/> <a href="http://en.wikipedia.org/wiki/Japan" title="Japan" >Japan</a></td>

</tr>

<tr>

<td ><img src="/465006a3-3666-5378-a95b-9faaad2220b9.png"/> <a href="http://en.wikipedia.org/wiki/Philippines" title="Philippines" >Philippines</a></td>

</tr>

<tr>

<td ><img src="/f46189f1-3902-5b84-9659-0d9c92d70a93.png"/> <a href="http://en.wikipedia.org/wiki/Cameroon" title="Cameroon" >Cameroon</a></td>

</tr>

<tr >

<td > World</td>

</tr>

<tr>

Source: <a rel="nofollow" class="external text" href="http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567#ancor" >Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division</a>

</td>

</tr>

</tbody></table>

From 1585, Jamaican ginger was the first oriental spice to be grown in the <a href="http://en.wikipedia.org/wiki/New_World" title="New World" >New World</a> and imported back to Europe.<a href="http://en.wikipedia.org/wiki/Ginger#cite_note-31" >[32]</a> India, with over 30% of the global share, now leads in global production of ginger, replacing China, which has slipped to the second position (_20.5%), followed by <a href="http://en.wikipedia.org/wiki/Indonesia" title="Indonesia" >Indonesia</a> (_{12.7%), }<a href="http://en.wikipedia.org/wiki/Nepal" title="Nepal" >Nepal</a> (_11.5%) and<a href="http://en.wikipedia.org/wiki/Thailand" title="Thailand" >Thailand</a> (_10%).

Ginger output in 2005</div>

</div>

<ul >

<li ><a href="http://en.wikipedia.org/wiki/Bu_Zhong_Yi_Qi_Wan" title="Bu Zhong Yi Qi Wan" >Bu Zhong Yi Qi Wan</a> - contains ginger material</li>

<li ><a href="http://en.wikipedia.org/wiki/Kaempferia_galanga" title="Kaempferia galanga" >Kaempferia galanga</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Xiao_Yao_Wan" title="Xiao Yao Wan" >Xiao Yao Wan</a> - contains ginger material</li>

<li ><a href="http://en.wikipedia.org/wiki/Figging" title="Figging" >Figging</a></li>

</ul>

<h2 >References</h2>

<li id="cite_note-0" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-0" >^{</a> }<a rel="nofollow" class="external text" href="http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?42254" >"Zingiber officinale information from NPGS/GRIN"</a>. www.ars-grin.gov. Retrieved 2008-03-03.</li>

<li id="cite_note-origin-1" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-origin_1-0" >^{</a> }<a rel="nofollow" class="external text" href="http://unitproj.library.ucla.edu/biomed/spice/index.cfm?displayID=15" >"Spices: Exotic Flavors & Medicines: Ginger"</a>. Retrieved 2007-08-08.</li>

<li id="cite_note-W1-2" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-W1_2-0" >^{</a> }<a rel="nofollow" class="external text" href="http://www.etymonline.com/index.php?term=ginger" >"ginger"</a>. Online Etymology Dictionary,<a rel="nofollow" class="external free" href="http://www.etymonline.com/" >http://www.etymonline.com/</a>. Retrieved January 22, 2011.</li>

<li id="cite_note-3" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-3" >^{</a> Ginger n }<a href="http://en.wikipedia.org/wiki/Oxford_Dictionary_of_English" title="Oxford Dictionary of English" >Oxford Dictionary of English</a></li>

<li id="cite_note-4" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-4" >^{</a> }<a rel="nofollow" class="external free" href="http://allthingsginger.co.uk/ginger.htm" >http://allthingsginger.co.uk/ginger.htm</a></li>

<li id="cite_note-5" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-5" >^{</a>&nbsp};Glorious Ginger: Root out Ailments with this Ancient Spice published by <a rel="nofollow" class="external text" href="http://www.thefoodpaper.com/features/health/ginger.html" >thefoodpaper.com</a></li>

<li id="cite_note-6" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-6" >^{</a> }<a rel="nofollow" class="external text" href="http://www.ncbi.nlm.nih.gov/pubmed/20363635" >Identification of serotonin 5-HT1A receptor partial agonists in ginger</a>. Nievergelt A. Huonker P. Schoop R. Altmann KH. Gertsch J. Bioorganic & Medicinal Chemistry. 18(9):3345-51, 2010 May 1</li>

<li id="cite_note-medind-7" >^ <a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-medind_7-0" >a</a> <a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-medind_7-1" >b</a> <a rel="nofollow" class="external free" href="http://medind.nic.in/ibi/t03/i1/ibit03i1p32.pdf" >http://medind.nic.in/ibi/t03/i1/ibit03i1p32.pdf</a></li>

<li id="cite_note-8" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-8" >^{</a> Ernst}, E.; & Pittler, M.H. (1 March 2000). <a rel="nofollow" class="external text" href="http://bja.oxfordjournals.org/cgi/reprint/84/3/367" >"Efficacy of ginger for nausea and vomiting: a systematic review of randomized clinical trials"</a> (PDF). British Journal of Anesthesia 84 (3): 367–371. <a href="http://en.wikipedia.org/wiki/PubMed_Identifier" title="PubMed Identifier" class="mw-redirect" >PMID</a> <a rel="nofollow" class="external text" href="http://www.ncbi.nlm.nih.gov/pubmed/10793599" >10793599</a>. Retrieved 2006-09-06.</li>

<li id="cite_note-9" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-9" >^{</a> Wood}, C.; Pittler, MH (2000). "Comparison of efficacy of ginger with various antimotion sickness drugs". British journal of anaesthesia 84 (3): 367–71.<a href="http://en.wikipedia.org/wiki/PubMed_Identifier" title="PubMed Identifier" class="mw-redirect" >PMID</a> <a rel="nofollow" class="external text" href="http://www.ncbi.nlm.nih.gov/pubmed/10793599" >10793599</a>.</li>

<li id="cite_note-10" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-10" >^{</a> Grøntved}, A.; Pittler, MH (2000). "Ginger root against seasickness. A controlled trial on the open sea". British journal of anaesthesia 84 (3): 367–71.<a href="http://en.wikipedia.org/wiki/PubMed_Identifier" title="PubMed Identifier" class="mw-redirect" >PMID</a> <a rel="nofollow" class="external text" href="http://www.ncbi.nlm.nih.gov/pubmed/10793599" >10793599</a>.</li>

<li id="cite_note-GloriousGinger-11" >^ <a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-GloriousGinger_11-0" >a</a> <a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-GloriousGinger_11-1" >b</a> Glorious Ginger: Root Out Ailments with This Ancient Spice published by <a rel="nofollow" class="external text" href="http://www.thefoodpaper.com/features/health/ginger.html" >thefoodpaper.com</a></li>

<li id="cite_note-12" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-12" >^{</a> Chen}, Jaw-Chyun; Li-Jiau Huang, Shih-Lu Wu, Sheng-Chu Kuo, Tin-Yun Ho, Chien-Yun Hsiang (2007). "Ginger and Its Bioactive Component Inhibit Enterotoxigenic Escherichia coli Heat-Labile Enterotoxin-Induced Diarrhoea in Mice". Journal of Agricultural and Food Chemistry 55 (21): 8390–8397. <a href="http://en.wikipedia.org/wiki/Digital_object_identifier" title="Digital object identifier" >doi</a>:<a rel="nofollow" class="external text" href="http://dx.doi.org/10.1021%2Fjf071460f" >10.1021/jf071460f</a>.<a href="http://en.wikipedia.org/wiki/PubMed_Identifier" title="PubMed Identifier" class="mw-redirect" >PMID</a> <a rel="nofollow" class="external text" href="http://www.ncbi.nlm.nih.gov/pubmed/17880155" >17880155</a>.</li>

<li id="cite_note-UMMC-13" >^ <a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-UMMC_13-0" >a</a> <a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-UMMC_13-1" >b</a> <a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-UMMC_13-2" >c</a> University of Maryland Medical Centre (2006).<a rel="nofollow" class="external text" href="http://www.umm.edu/altmed/articles/ginger-000246.htm" >"Ginger"</a>. Retrieved 2007-08-02.</li>

<li id="cite_note-14" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-14" >^{</a>&nbsp};Antiglycating potential of Zingiber officinalis and delay of diabetic cataract in rats. Saraswat M. Suryanarayana P. Reddy PY. Patil MA. Balakrishna N. Reddy GB. Molecular Vision. 16:1525-37, 2010.</li>

<li id="cite_note-ahpg-15" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-ahpg_15-0" >^{</a> Al-Amin}, Zainab M. et al.; Thomson, M; Al-Qattan, KK; Peltonen-Shalaby, R; Ali, M (2006). <a rel="nofollow" class="external text" href="http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=928716" >"Anti-diabetic and hypolipidaemic properties of ginger (Zingiber officinale) in streptozotocin-induced diabetic rats"</a>. British Journal of Nutrition (Cambridge University Press) 96 (4): 660–666. <a href="http://en.wikipedia.org/wiki/Digital_object_identifier" title="Digital object identifier" >doi</a>:<a rel="nofollow" class="external text" href="http://dx.doi.org/10.1079%2FBJN20061849" >10.1079/BJN20061849</a>. <a href="http://en.wikipedia.org/wiki/PubMed_Identifier" title="PubMed Identifier" class="mw-redirect" >PMID</a> <a rel="nofollow" class="external text" href="http://www.ncbi.nlm.nih.gov/pubmed/17010224" >17010224</a>. Retrieved 5 November 2007.</li>

<li id="cite_note-egdn-16" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-egdn_16-0" >^{</a> Afshari}, Ali Taghizadeh et al.; Shirpoor, A; Farshid, A; Saadatian, R; Rasmi, Y; Saboory, E; Ilkhanizadeh, B; Allameh, A (2007). "The effect of ginger on diabetic nephropathy, plasma antioxidant capacity and lipid peroxidation in rats". Food Chemistry (Elsevier) 101 (1): 148–153. <a href="http://en.wikipedia.org/wiki/Digital_object_identifier" title="Digital object identifier" >doi</a>:<a rel="nofollow" class="external text" href="http://dx.doi.org/10.1016%2Fj.foodchem.2006.01.013" >10.1016/j.foodchem.2006.01.013</a>.</li>

<li id="cite_note-17" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-17" >^{</a> O'Hara}, Mary; Kiefer, David; Farrell, Kim; Kemper, Kathi (1998). "A Review of 12 Commonly Used Medicinal Herbs". Archives of Family Medicine 7 (7): 523–536.<a href="http://en.wikipedia.org/wiki/Digital_object_identifier" title="Digital object identifier" >doi</a>:<a rel="nofollow" class="external text" href="http://dx.doi.org/10.1001%2Farchfami.7.6.523" >10.1001/archfami.7.6.523</a>. <a href="http://en.wikipedia.org/wiki/PubMed_Identifier" title="PubMed Identifier" class="mw-redirect" >PMID</a> <a rel="nofollow" class="external text" href="http://www.ncbi.nlm.nih.gov/pubmed/9821826" >9821826</a>.</li>

<li id="cite_note-18" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-18" >^{</a> Rhode}, J.; Fogoros, S.; Zick, S.; Wahl, H.; Griffith, K. A.; Huang, J.; Liu, J. R. (2007). <a rel="nofollow" class="external text" href="http://www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=2241638" >"Ginger inhibits cell growth and modulates angiogenic factors in ovarian cancer cells"</a>. BMC Complementary & Alternative Medicine 7: 44. <a href="http://en.wikipedia.org/wiki/Digital_object_identifier" title="Digital object identifier" >doi</a>:<a rel="nofollow" class="external text" href="http://dx.doi.org/10.1186%2F1472-6882-7-44" >10.1186/1472-6882-7-44</a>. <a href="http://en.wikipedia.org/wiki/PubMed_Central" title="PubMed Central" >PMC</a> <a rel="nofollow" class="external text" href="http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&artid=2241638" >2241638</a>.<a href="http://en.wikipedia.org/wiki/PubMed_Identifier" title="PubMed Identifier" class="mw-redirect" >PMID</a> <a rel="nofollow" class="external text" href="http://www.ncbi.nlm.nih.gov/pubmed/18096028" >18096028</a>.</li>

<li id="cite_note-19" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-19" >^{</a> Kim}, J. S.; et al., Sa Im; Park, Hye Won; Yang, Jae Heon; Shin, Tae-Yong; Kim, Youn-Chul; Baek, Nam-In; Kim, Sung-Hoon et al. (2008). "Cytotoxic components from the dried rhizomes of Zingiber officinale Roscoe". Archives of Pharmacal Research 31 (4): 415–418.<a href="http://en.wikipedia.org/wiki/Digital_object_identifier" title="Digital object identifier" >doi</a>:<a rel="nofollow" class="external text" href="http://dx.doi.org/10.1007%2Fs12272-001-1172-y" >10.1007/s12272-001-1172-y</a>. <a href="http://en.wikipedia.org/wiki/PubMed_Identifier" title="PubMed Identifier" class="mw-redirect" >PMID</a> <a rel="nofollow" class="external text" href="http://www.ncbi.nlm.nih.gov/pubmed/18449496" >18449496</a>.</li>

<li id="cite_note-20" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-20" >^{</a> Choudhury}, D.; et al., Amlan; Bhattacharya, Abhijit; Chakrabarti, Gopal (2010). "Aqueous extract of ginger shows antiproliferative activity through disruption of microtubule network of cancer cells". <a href="http://en.wikipedia.org/w/index.php?title=Food_and_Chemical_Toxicology&action=edit&redlink=1" class="new" title="Food and Chemical Toxicology (page does not exist)" >Food Chem Toxicol.</a>48 (10): 2872–2880. <a href="http://en.wikipedia.org/wiki/Digital_object_identifier" title="Digital object identifier" >doi</a>:<a rel="nofollow" class="external text" href="http://dx.doi.org/10.1016%2Fj.fct.2010.07.020" >10.1016/j.fct.2010.07.020</a>.</li>

<li id="cite_note-21" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-21" >^{</a> Oyagbemi}, A. A.; Saba, A. B.; Azeez, O. I. (2010). "Molecular targets of [6]-gingerol: Its potential roles in cancer chemoprevention". Biofactors 36 (3): 169–178.<a href="http://en.wikipedia.org/wiki/Digital_object_identifier" title="Digital object identifier" >doi</a>:<a rel="nofollow" class="external text" href="http://dx.doi.org/10.1002%2Fbiof.78" >10.1002/biof.78</a>. <a href="http://en.wikipedia.org/wiki/PubMed_Identifier" title="PubMed Identifier" class="mw-redirect" >PMID</a> <a rel="nofollow" class="external text" href="http://www.ncbi.nlm.nih.gov/pubmed/20232343" >20232343</a>.</li>

<li id="cite_note-harold-22" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-harold_22-0" >^{</a> }<a href="http://en.wikipedia.org/wiki/Harold_McGee" title="Harold McGee" >McGee, Harold</a> (2004). On Food and Cooking: The Science and Lore of the Kitchen (2nd ed.). New York: Scribner. pp. 425–426. <a href="http://en.wikipedia.org/wiki/International_Standard_Book_Number" title="International Standard Book Number" >ISBN</a> <a href="http://en.wikipedia.org/wiki/Special:BookSources/0684800012" title="Special:BookSources/0684800012" >0684800012</a>.</li>

<li id="cite_note-achi-23" >^ <a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-achi_23-0" >a</a> <a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-achi_23-1" >b</a> Al-Achi, Antoine. <a rel="nofollow" class="external text" href="http://www.uspharmacist.com/oldformat.asp?url=newlook/files/Comp/ginger2.htm&pub_id=8&article_id=772" >"A Current Look at Ginger Use"</a>. Retrieved 2007-08-02.[<a href="http://en.wikipedia.org/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot" >dead link</a>]</li>

<li id="cite_note-24" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-24" >^{</a> Jakes}, Susan (2007-01-15). <a rel="nofollow" class="external text" href="http://web.archive.org/web/20070701192939/http://time-blog.com/china_blog/2007/01/the_beverage_of_champions_1.html" >"Beverage of Champions"</a>. Times on-line. Archived from <a rel="nofollow" class="external text" href="http://time-blog.com/china_blog/2007/01/the_beverage_of_champions_1.html" >the original</a> on July 1, 2007. Retrieved 2007-08-02.</li>

<li id="cite_note-hardon-25" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-hardon_25-0" >^{</a> Hardon}, Anita (2001). <a rel="nofollow" class="external text" href="http://books.google.com/?id=0HzoNfy-__EC&dq=ginger+philippines+sore+throat" >Applied health research manual: anthropology of health and health care</a>. Het Spinhuis.<a href="http://en.wikipedia.org/wiki/International_Standard_Book_Number" title="International Standard Book Number" >ISBN</a> <a href="http://en.wikipedia.org/wiki/Special:BookSources/90-5589-191-6" title="Special:BookSources/90-5589-191-6" >90-5589-191-6</a>.</li>

<li id="cite_note-co-26" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-co_26-0" >^{</a> Taguba}, Yvonne B. (1984). <a rel="nofollow" class="external text" href="http://www.agriculturesnetwork.org/library/44158" >Common medicinal plants of the Cordillera region (Northern Luzon, Philippines)</a>. Community Health Education, Services and Training in the Cordillera Region (CHESTCORE).</li>

<li id="cite_note-27" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-27" >^{</a> }<a rel="nofollow" class="external free" href="http://www.nal.usda.gov/fnic/foodcomp/search/" >http://www.nal.usda.gov/fnic/foodcomp/search/</a></li>

<li id="cite_note-28" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-28" >^{</a>&nbsp};MDidea Extracts Professional (2010). <a rel="nofollow" class="external text" href="http://www.mdidea.com/products/new/new02108.html" >"Dosage and Administration of Ginger"</a>. Retrieved 2010-10-03.</li>

<li id="cite_note-Mayo-29" >^ <a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-Mayo_29-0" >a</a> <a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-Mayo_29-1" >b</a> <a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-Mayo_29-2" >c</a> Mayo Clinic (2006-05-01). <a rel="nofollow" class="external text" href="http://www.mayoclinic.com/health/ginger/NS_patient-ginger" >"Drugs & Supplements: Ginger (Zingiber officinale Roscoe)"</a>. Retrieved 2007-08-02.</li>

<li id="cite_note-30" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-30" >^{</a> }<a rel="nofollow" class="external free" href="http://www.etaiwannews.com/etn/news_content.php?id=1627491&lang=eng_news&cate_rss=TAIWAN_eng" >http://www.etaiwannews.com/etn/news_content.php?id=1627491&lang=eng_news&cate_rss=TAIWAN_eng</a></li>

<li id="cite_note-31" ><a href="http://en.wikipedia.org/wiki/Ginger#cite_ref-31" >^{</a> "ginger}" A Dictionary of Food and Nutrition. Ed. <a href="http://en.wikipedia.org/wiki/David_A._Bender" title="David A. Bender" >David A. Bender</a>. Oxford University Press 2009</li>

</ol>

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<dl >

<dd >This article incorporates text from the <a href="http://en.wikipedia.org/wiki/Public_domain" title="Public domain" >public domain</a> 1911 edition of <a href="http://en.wikipedia.org/wiki/The_Grocer%27s_Encyclopedia" title="The Grocer's Encyclopedia" >The Grocer's Encyclopedia</a>.</dd>

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