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Spices In Kerala


		Black Pepper
		Cardamom
		Cassia
		Chilli
		Cinnamon
		Clove
		Coriander
		Cumin
		Ginger
		Kokam
		Nutmeg
		Tamarind
		Turmeric
		Vanilla

Kerala Spices - Ginger

Description

Ginger is one of the earliest known oriental spices and is being cultivated in India both as a fresh vegetable and as a dried spice since time immemorial. Ginger is obtained from the rhizomes of Zingiber officinale. The ginger family is a tropical group especially abundant in Indo-Malaysia, consisting of more 1200 plant species in 53 genera. The genus Zingiber includes about 85 species of aromatic herbs from East Asia and tropical Australia.

The word ginger is derived from a Sanskrit word singabera meaning 'shaped like a deer's antlers (horn)'. Ginger is not known in a wild state and has been cultivated for so long in both China and India that its exact origin is unclear. It is believed to be a native of Southern Asia.

Aroma and Flavour

Ginger contains 1.5-3.0% volatile oil. The volatile oil possesses the aromatic odour and flavour but not the pungent flavour of the spice. Studies have shown that b-sesquiphellendrene and ar-curcumine were the major contributors to the 'ginger' flavour whereas a-terpenol and citral contributed a lemony flavour. The pungent components of ginger are three compounds: gingerol, shogoal and zingerone. The presence of zingerone and shogoals in fresh extract is non existant. They are formed during the drying process.

Culinary use

Ginger, being a major spice, has many uses in food, flavouring and medicinal products. The aroma of ginger is pleasant and spicy and flavour penetrating, pungent and slightly biting. It is a common ingredient in Asian cooking and it flavours several products like confectionary, gingerole, curry powders, pickles, several soft drinks and alcoholic beverages. It is also essential in Western baking like in taditional gingerbreads, cakes, biscuits etc. It is available fresh and preserved in brine or syrup. Besides these, ginger oils and oleoresins also have a variety of uses. The essential oil is used in commercial flavourings.

In The Spot Light

Zingiber officinale Rosc

Family : Zingiberaceae

Medicinal and other use

Ginger has several medicinal properties. It is carminative, diaphoretic and spasmolytic. Ginger is truly a world domestic remedy. Ginger is proved to have the ability to "strengthen," the stomach while acting as a mild stomach and intestinal stimulant. It has also been shown to inhibit vomiting. Ginger is used in dozens of traditional Chinese prescriptions. Several of its pharmaceutical uses are mentioned in Ayurveda. Like the ancient Chinese, in India the fresh and dried roots were considered distinct medicinal products. Fresh ginger has been used for cold-induced disease, nausea, asthma, cough, colic, heart palpitation, swellings, dyspepsia, loss of appetite, and rheumatism. Ginger has a tonic effect on the heart, and may lower blood pressure by restricting blood flow in peripheral areas of the body. Ginger can lower cholesterol levels by reducing cholesterol absorption in the blood and liver.

Gingerols have been shown to be inhibitors of prostaglandin biosynthesis. Gingerol, one of the primary pungent principles of ginger, helps counter liver toxicity by increasing bile secretion. Ginger has potent anti-microbial and anti-oxidant (food preservative) qualities as well.