Ginger, a widely used spice and medicinal herb, is known for its distinct flavor and numerous health benefits. Here’s a detailed overview:

Botanical Information

• Scientific Name: Zingiber officinale

• Family: Zingiberaceae

• Common Names: Ginger, Adrak (Hindi), Inji (Tamil), Ale (Kannada)

Types of Ginger

• Fresh Ginger: Raw, unprocessed ginger root.

• Dried Ginger: Dehydrated ginger, often ground into powder.

• Ginger Oil: Extracted from fresh or dried ginger, used in aromatherapy and as a flavoring.

• Pickled Ginger: Thinly sliced ginger preserved in vinegar, often served with sushi.

• Candied Ginger: Ginger cooked in sugar syrup and coated with sugar crystals.

Key Features

• Appearance: Brownish skin with yellowish flesh.

• Taste: Spicy and aromatic.

• Harvest Period: Usually 8–10 months after planting.

Nutritional Value (per 100g)

• Calories: 80

• Carbohydrates: 18g

• Dietary Fiber: 2g

• Protein: 1.8g

• Vitamin C: 5 mg

• Magnesium: 43 mg

Health Benefits

• Digestive Aid: Relieves nausea and promotes better digestion.

• Anti-inflammatory: Reduces inflammation and pain.

• Boosts Immunity: Contains antioxidants that enhance immune function.

• Regulates Blood Sugar: May help in managing blood sugar levels.

• Relieves Cold and Cough: Effective against respiratory infections.