Ginger is a one of the most commonly consumed dietary condiments in the world. It is a member of a plant family that includes cardamom, turmeric and galangal. Its spicy aroma is because of the presence of ketones, especially the gingerols, which is the primary component of ginger as per several health-related scientific research. It is one of the first spices to have been exported from Asia, arriving in Europe with the spice trade and was used by ancient Greeks and Romans.
It is cultivated in India and is used as fresh vegetable and as dried spice. It is obtained from the rhizomes of Zingiber Officinale. North-East India takes a leading part in the production of Ginger, where more than 70% of total ginger is produced. The region boasts of several varities of Ginger such as Maran, Nadia, Aizol Ginger, etc.
Ginger is used in numerous forms, including fresh, dried, pickled, preserved, crystallized, candied, and powdered or ground. It is somewhat peppery and slightly sweet and has a strong and spicy aroma. Gingerol is the major constituent of fresh ginger and is found slightly in dry ginger, whereas, Shogaol is more abundant in dry ginger.
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