A spicy, pungent, golden-colored root, used in cooking as a condiment or garnish, and for medicinal purposes. Ginger root Ginger compress: Sometimes called a ginger fomentation. A compress made from grated ginger root and very hot water. Applied hot to an affected area of the body, it serves to stimulate circulation and dissolve stagnation.
An herb (Zingiber officinale). Ginger is known throughout the world as a spice or flavoring agent but was known in Asian medicine as a digestive aid, stimulant and diuretic. The aroma of ginger is due to a volatile oil which it contains in amounts of about one to three percent. Ordinarily taken in the form of capsules, ginger may also be made into a tea or a candy.
Jahe Root of the ginger plant. Uniform light tan colour. Sold fresh in most supermarkets. Peel root before use. Can be finely chopped, sliced or grated. Also available freeze-dried to be used in cooking. Ground ginger or ginger powder are no substitute, but it can be used in some marinades when indicated. Stemginger: - small pieces of ginger preserved in a sweet syrup.
A rhizome possessing many important culinary and medicinal qualities. It can be used in its fresh and dried forms as a flavoring or digestive aid. Its fresh juice is added to hot water to prepare ginger compresses. The juice, applied to minor burns, relieves stinging and prevents blistering through its anti-histamine action. PICTURE
A thickened rhizome (underground stem) that is extremely pungent and aromatic; from a tropical, perennial herb Zingiber that is widely cultivated as a spice and sometimes for medicinal use; usually prepared by drying and grinding to a fine powder.
Perennial herb. Ginger oil is produced from fresh ground, unpeeled, dried ginger and is warming and aromatic. Extracts are produced from dried unpeeled ginger. Has carminative (digestive aid) properties due to its high protease content which may have applications similar to those of papain or other plant proteases. Has stimulating properties and reported to be used in treating burns.
A Southeastern Asian (originally) plant cultivated for its spicy aromatic rhizomes. It comes in powdered, preserved, and fresh forms. It is most commonly used in Asian cooking, showing up in savory curries, marinades, rice, tea, or just eaten as a sweetmeat in its crystallized form. In western cooking, the use of ginger has been limited to confectionery and pastry making. For candied ginger: Peel one pound gingerroot, and cut into 1/4-inch-thick slices. In 2-qt. saucepan, heat ginger slices and 2 cups water to boiling over high heat. Boil 5 minutes. Drain. Repeat boiling (in fresh water) and draining 3 more times. In same saucepan, heat 1 1/2 cups sugar and 1 1/2 cups water to boiling over high heat. Add ginger slices and return to boiling. Reduce heat to gently simmer ginger, stirring occasionally, until translucent -- about 1 hour. With slotted spoon, transfer ginger to wire rack placed over a tray. Let ginger stand until surface is dry to touch. Roll ginger, a few slices at a time, in 1/4 cup sugar until well coated. Store ginger in jars. Back to the top
Most often used as either fresh or dried ground, ginger is also available in other forms. Crystallized (candied) ginger has been cooked in a sugar syrup and then coated with sugar. Preserved ginger is packed in a sugar syrup and sold in jars. Pickled (sushi) ginger is fresh ginger that has been preserved in sweet vinegar. It is used as a garnish for Asian dishes.
Ginger is derived from the tuberous rhizome (underground root) of the perennial plant Zingiber officinale of the family Zingiberaceae. Also referred to as Jamaica ginger, African ginger, or Cochin ginger, ginger has been used as a spice, condiment and flavoring agent. For nearly 2,500 years ginger has also played an important role in Asian medicine as a folk remedy to promote cleansing of the body through perspiration, to calm nausea, and to stimulate the appetite. See: Ginger
Category: plant / herb Scientific name: Zingiber officinale Ginger is another herb hat has been used for thousand of years. Ginger has anti-nausea properties and is used for the prevention of motion or travel sickness and vomiting. more info on Ginger
This fresh underground plant stem has a peppery, lemony flavor.; Ground ginger is less aromatic, more biting Enhances meat, poultry, seafood, and vegetable stir fries as well as cakes, biscuits, pies, and breads.
An herb valued as a culinary seasoning and also considered a remedy for a variety of illnesses. Dry ginger is a good anti-inflammatory, and together with garlic it can replace the need for aspirin-like (NSAID) drugs. Fresh or pickled ginger is good as an anti-emetic compound and calms an upset stomach. It relieves motion sickness and dizziness and improves digestion.
Excellent for respiratory system. Helps to remove congestion, relieves headaches, aches and pains. Helps to relieve upset stomach and indigestion. Also used as a cleansing agent to the bowels, kidneys and skin. Stimulates cell growth. Used for yeast infections and worms. Enhances the effectiveness of all other herbs. Rich in protein, A, C and B-complex.
Zingiber officianale. An herb with a root that has been used in cooking, and by some cultures to treat nausea, vomiting, and certain other medical conditions. It is being studied in the treatment of nausea and vomiting caused by breast cancer chemotherapy.
The root of the ginger plant is a mainstay in Asian and Indian cuisines, providing a peppery and slightly sweet taste and spicy aroma. Fresh ginger may be found in the produce section and should be peeled and sliced or ground before using. Dried ground ginger (not an appropriate substitute for recipes calling for fresh ginger)has different characteristics and is used in curries, soups and baked goods (i.e. gingerbread and ginger snaps). Ginger can also be found candied, preserved and pickled, each with its own uses.
Zingiber officinalis The herb is a stimulant of periphoral circulation and is commonly used to treat poor circulation, cramps, and chilblains. It has been used for centuries as a promoter of perspiration in fever treatment as wen as for sore throats, digestive problems, and nausea.
Not the root of the plant as some people believe, but the rhizome (the underground stem) of the plant. Ginger is a spice than is used predominantly in Asian and other eastern cuisine. Also when dried, it is the key ingredient in gingerbread, gingersnaps, ginger beer, and ginger ale. When using dry ginger, add slowly for the dried version is much hotter than fresh.
Whole, ground (also fresh and candied or crystallized) Light brown, knobby root of ginger plant Baked goods and desserts, fruits, curried dishes, braised meats; Fresh: in Chinese and other oriental dishes
This spice is made of the rootstock of the gingerplant, which is growing in tropical countries. You can get it in white when it is peeled or black if it is not peele. White ginger is often bleached, as well and covered in lume. The smell is spicy and aromatic, the taste is hot. It is used as spice and to produce liqueurs and Ginger -Ale as well as Ginger -Beer.
Very common in Chinese dishes. Ginger can be found by the whole root or in ground form. The Ginger root is very fleshy and juicy with a very mild taste. Juice from old Ginger roots are extremely potent and is often used to cover up strong odors such as seafood in Chinese cuisine. Powdered dry Ginger is used to add spiciness to gingerbread, cookies and other recipes. Dry powdered Ginger tastes quite different from fresh Ginger and neither should be substituted for the other. DOUBLE DUTY: Medical research has shown that Ginger is an effective treatment for nausea associated with motion sickness and other illnesses.
Ginger is one of the most versatile and valuable herbs that we possess. Ginger not only harmonizes all the herbs in this formula, it also reduces any undesirable side effects that they may have. Ginger also soothes the Stomach and digestive system, and can alleviate nausea and motion sickness. Ginger is also known to maintain potent aphrodisiac properties.
Stored in glass jars, the powdered form of ginger root is readily available in supermarkets. Ginger adds a pleasant aroma and faint, spicy taste to breads when combined with other spices. Ginger is a yeast booster it gives it a "quick-start", and keeps it working. Because of its astringent properties it also helps keep the bread fresher longer and it deters mold and bacterial growth. It is best to used powdered ginger in your bread.
A tropical plant cultivated for its root. The flavor is peppery and sweet, the odor is spicy. Used to flavor candy, soups, meat, poultry, curries, gingerbread, and cakes. Also the chief flavoring agent for ginger ale.
Long known for its properties as a digestive aid, ginger's anti-nausea action relieves motion sickness, dizziness and vertigo.Chinese studies show ginger helps kill influenza virus. An Indian report shows ginger increases the immune system's ability to fight infection.
The root of this plant has been used in cooking and in some cultures to treat nausea, vomiting, and certain other medical conditions. It is being studied in the treatment of nausea and vomiting caused by cancer chemotherapy. Latin name: Zingiber officianale.
A dramatic, large, tropical flower occurring in a brush-like fashion at the end of a sturdy, thick green stalk. Best for tall flower arrangements. Ginger is most often red, but also occurs in pink. They may be pricey in colder regions.
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