Ginger is a perennial herb whose place of origin is the Asian continent. A full grown plant grows one meter tall. Rhizomes referred to as ginger or ginger roots are produced underground the plant. The plant has light green leaves that are thin and strap-like. Monsoon forests are the actual place of origin for ginger rhizomes.
The plant produces flower buds that are pink and white in colour. On blossoming, they turn into yellow flowers which are very attractive. As such, they are preferred for use in landscaping in homes situated in the subtropics. At the time the stalk begins to wither harvesting of the roots is done. Since the root can start to sprout, it has to be washed or scalded, and later scraped. This kills it.
The best growing conditions are 1500 millimeters of annual rainfall and the climate must be free from frost. If the rain is not adequate, then it must be supplemented by irrigation. The soils must be well drained and alluvial or loamy in texture. Fertility must be high and must be supplemented by compost or well-rotten manure for best performance. Waterlogging should be prevented because it kills the plant.
In 2016, the world produced a total of 3.3 million tons of ginger. The largest producer is India, which is followed by Nigeria, China, and Indonesia. India accounts for about 34 percent of the total world production. The current level of production has been growing gradually and is expected to continue growing at a steady rate. Other countries are also joining the product. This will see production grow a lot in the next few years.
Ginger can be used for many purposes, specifically for medication and as a spice. A mild taste comes from fleshy and juicy substance that comes from young rhizomes. Herb tea can be obtained from rhizomes where they are added into boiling water. Herb tea is usually mixed with honey. From the plant, wine and candy can also be made. Various recipes are also flavored by this plant. They include beer, cookies, crackers, and bread.
In a raw state, the composition of water in the root is at 78 percent, carbohydrate at 18 percent, fat making up 1 percent, and proteins make two percent. The plant offers 80 calories per gram. Other minerals making up the plant are vitamin B6, manganese, dietary minerals and magnesium. The amount of minerals in a powdered tablespoon of rhizomes is negligible.
No known side effects are associated with consumption of the product. Nonetheless, it is recommendable to avoid its consumption when on certain medications. Such include, nifedipine, a cardiovascular drug and warfarin, an anticoagulant. Through interaction the substance interferes with these drugs in the system.
Proponents of this substance claim that is can be used to treat a large number of clinical conditions such as nausea and vomiting. Pregnant women are also encouraged to use it for various reasons. However, there is no evidence that proves clinical usefulness of ginger in any way. Thus, more research is needed to prove the claims made by proponents.
The plant produces flower buds that are pink and white in colour. On blossoming, they turn into yellow flowers which are very attractive. As such, they are preferred for use in landscaping in homes situated in the subtropics. At the time the stalk begins to wither harvesting of the roots is done. Since the root can start to sprout, it has to be washed or scalded, and later scraped. This kills it.
The best growing conditions are 1500 millimeters of annual rainfall and the climate must be free from frost. If the rain is not adequate, then it must be supplemented by irrigation. The soils must be well drained and alluvial or loamy in texture. Fertility must be high and must be supplemented by compost or well-rotten manure for best performance. Waterlogging should be prevented because it kills the plant.
In 2016, the world produced a total of 3.3 million tons of ginger. The largest producer is India, which is followed by Nigeria, China, and Indonesia. India accounts for about 34 percent of the total world production. The current level of production has been growing gradually and is expected to continue growing at a steady rate. Other countries are also joining the product. This will see production grow a lot in the next few years.
Ginger can be used for many purposes, specifically for medication and as a spice. A mild taste comes from fleshy and juicy substance that comes from young rhizomes. Herb tea can be obtained from rhizomes where they are added into boiling water. Herb tea is usually mixed with honey. From the plant, wine and candy can also be made. Various recipes are also flavored by this plant. They include beer, cookies, crackers, and bread.
In a raw state, the composition of water in the root is at 78 percent, carbohydrate at 18 percent, fat making up 1 percent, and proteins make two percent. The plant offers 80 calories per gram. Other minerals making up the plant are vitamin B6, manganese, dietary minerals and magnesium. The amount of minerals in a powdered tablespoon of rhizomes is negligible.
No known side effects are associated with consumption of the product. Nonetheless, it is recommendable to avoid its consumption when on certain medications. Such include, nifedipine, a cardiovascular drug and warfarin, an anticoagulant. Through interaction the substance interferes with these drugs in the system.
Proponents of this substance claim that is can be used to treat a large number of clinical conditions such as nausea and vomiting. Pregnant women are also encouraged to use it for various reasons. However, there is no evidence that proves clinical usefulness of ginger in any way. Thus, more research is needed to prove the claims made by proponents.
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