Ginger is one of the most traded spice globally. Ginger derive its name from Sanskrit word stringa-vera, which means "with a body like a horn". The spice is used extensively for culinary and medicinal application. Though often thought of as the root of the plant, but actually ginger is the rhizome of the zingiber officinale plant. The spice was initially found in China, but later the production extended to other Asian countries including India.


Origin And Distribution
Ginger is native to southern parts of China but now it is cultivated in in all the tropical and sub tropical regions of the world. Nearly half of the world production comes from India whereas Brazil and Jamaica are the major producers. Other major producer of Ginger are Nigeria, Thailand, Australia, Fiji and Brazil.

Chemical Composition
The oil content of the ginger is responsible for its fragrance. The main chemical constituents includes sesquiterpenoids and zingiberene. Some other constituents includes ß-sesquiphellandrene, bisabolene farnesene and a small monoterpenoid fraction like ß-phelladrene, cineol, and citral. Pungency is determined by nonvolatile phenylpropanoids and diarylheptanoids.

Ginger Description
Ginger consist of three parts:
Rhizomes
Rhizome is knobbly and fleshy that is covered in rings. This part is used in food and medicine. Rhizomes grow underground but they are not roots but stem.

Flowers
Purple Flowers grow directly from the rhizomes and are generally 30 cm long.

Fruits
Fruits of ginger are red in color and have three chambers with number of small seeds.

Forms Of Ginger
Ginger has peppery flavor and is slightly sweet having pungent and spicy aroma. Ginger comes in six forms which are used in different cuisines.

Fresh Ginger
Fresh ginger comes in young and mature forms. Young ginger has mild flavor and has a pale, thin skin that requires no peeling. The skin of mature ginger on the other hand is tough which requires peeling to get to the fibrous flesh. It is either chopped or grated before use.

Dried Ginger
Dried ginger is available in both whole fingers and slices. Before use it is soaked in recipe liquid.

Pickled Ginger
This type of ginger is usually pickled in sweet vinegar. It is colored pink or red.

Preserved Ginger
Preserved ginger is preserved in a sugar-salt mixture. It is used both in confection and desserts.

Crystallized Ginger
This type of ginger is first cooked in a sugar syrup and then sugar coated to obtain candied ginger.

Ground Ginger
Ground ginger is basically powdered ginger that are used in various recopies.


Ginger Cultivation And Harvesting
Ginger is a perennial creeping plant that grows upto a height of about one meter. The plant has thick tuberous rhizome and an erected stem. The leaf of the plant is lanced shape with longitudinal rib. The plant also contains small yellow-green flowers.
The soil required for the cultivation of ginger is well drained loam. Propagation of ginger takes place from rhizome cuttings. Ginger particularly grows in tropical climate with both a heavy rain season and a hot dry season.
Depending on the usage, ginger is harvested at different times. Fresh ginger might be harvested after t 5 months of planting, preserved ginger after 5 to 7 months after planting and dried ginger(mature rhizomes) containing aroma, flavor and pungency are harvested after 8 to 9 months. Ginger are harvested by using mechanical diggers or by hand. After harvesting ginger are graded according to end use.

Ginger Processing
Ginger is processed into dried form as it is demanded highly in the world market. To prepare dried ginger firstly the gingers are boiled in the water that kills the rhizomes. Peeling, scraping or slicing and drying is also done to prepare dried ginger. Ginger from which rhizome has been removed are called white ginger whereas those that still have Rhizome on it are called black ginger. Both types of ginger are sun dried and finally pulverized to produce ground ginger.
Ginger is also processed to produce oil that can be obtain both from fresh or dried rhizomes. Steam steam distillation is used for obtaining ginger oil. India is one of the top producers of ginger oil.

Trade in Ginger
Global Scenario
Dried form of ginger is the most traded in European countries. Ginger oil and Oleoresins are also widely traded for its flavoring and medicinal properties. India, China, Nigeria, Indonesia, Bangladesh, Thailand, Philippines, Jamaica are the major production centers of ginger. India is the largest producer of dried ginger and contributes approximately 35% to the total world production. United Kingdom, United States and Saudi Arabia are major ginger importing countries.

Confectionery ginger which constituting 3% of the world trade give higher rate of return compared to the fresh or dried rhizomes. Australia, China, Fiji and Thailand are the major processors and exporters of confectionery ginger. India produces ginger in different forms like oils, oleoresins, fresh ginger in brine, pickles, candies and syrups.

History of Ginger Ginger has a long history. It was used in Chinese medicines as mentioned by the writings of Confucius. Ginger was also used in medieval Arabs as mentioned In Koran the holy book of Muslims. The Hindu epic Mahabharata written around the 4th century BC too mention the preparation of meat using ginger and other spices. In Ayurvedic medicine system too it was mentioned is a spice used for curing various health problems. Ginger was an important trading item with the Romans 2000 years ago. It reached Europe through Arab merchants in 9th century A.D. In modern times too ginger has not lost its importance. India and China are the largest producer and exporters of ginger. It is used in various cuisines and also to prepare medicines.

Uses of Ginger
Culinary Use
Dried ginger is extensively used for as a condiment and for food flavoring including pies, puddings, cookies, biscuits. It is also used for beverage flavoring including tea, ginger ale and ginger beer.

Medicinal Properties
Ginger is also said to posses certain medicinal properties which are as follows: