Spices and Condiments

Introduction

• Commercial ginger is the rhizome derived from Zingiber officinale Rosc, a herbaceous perennial, but usually grown as an annual. It is a member of the family Zingiberaceae. It is called Adraka in Sanskrit and Adrak in Hindi.
• Ginger contains an oleoresin (6.5%), commercially known as `Gingirene', which is obtained by solvent extraction from ground ginger. The other components of dry ginger are moisture-10.85%, volatile oil-1.8%, water extract-19.6%, cold alcohol extract-6.0%, starch-53%, crude fibre-7.7%, crude protein-12.4%, total ash-6.64%, water-soluble ash-5.48% and acid-insoluble ash-0.14%.
  
• The volatile oil is a pale yellow liquid with a warm, spicy, sweet aromatic odour, and a sharp pungent flavour.
  
• The chief constituent is a sesquiterpene called zingiberene.
  
• The pungent principle of ginger is zingerone. Ginger is reported to contain 200 different volatile substances.
  
• It is one of the oldest spices with a distinct flavour and pungency.
  
• Both fresh and dry (scraped or peeled and then dried) ginger is used in cooking for its aroma, flavour and pungency.
  
• Ginger is used in the production of ginger beer, ginger wine, cordials and carbonated drinks in confectionery, pickles and pharmaceutical preparations.
  
• As a medicine, it relieves flatulence, stimulates the gastrointestinal tract and acts as a rubifacient and counter-irritant.
  
• A daily intake of 5 g of ginger is reported to protect against coronary artery disease (CAD) that normally afflicts individuals who habitually consume fatty food.
  
• Ginger also increases fibrinolytic activity and thereby protects against CAD. Ginger is also used for flavouring soft drinks and medicine preparations.
  
• The essential oil and oleoresin are used in the manufacture of flavouring essences and in perfumery.