Ginger is found in ancient Chinese, Indian and Middle Eastern literature and has long been valued for its aromatic, culinary, and medicinal purpose.
Ginger root includes fibrous root and fleshy root. After planting, many roots having indefinite grow from the base of the sprouts. They are called fibrous roots. For baking purposes the ginger is mostly used in a dried, powdered form. Fresh ginger will be used for curries, candied ginger and pickles.
The dried root of ginger contains approximately 1 to 4% volatile oils, which give ginger its characteristic odor and taste. These aromatic components include gingerols and shogaols, the very important anti-inflammatory compounds found in ginger.
Ginger speeds metabolic rate, plus it inhibits nausea and vomiting often caused by morning sickness or motion sickness.
Ginger root
