Ginger...
>> Tuesday 8 September 2009
Assalamualaikum and Salam Sejahtera to all...
Vernacular Name : Ginger, Halia, Jahe, Atuja
Botanical Name : Zingiber Officinale Roscoe
Family : Zingiberaceae
Ginger or Halia is a kind of root spice or herb, was believed to be originated from
Old ginger, looks nearly dried and more fibrous.
Uses in food:
Young ginger rootstocks are juicy and fleshy with a very mild taste, it is often pickled in vinegar or cooked as ingredient in many dishes. It is also used as spice for meat, chicken, fish, rice, soup, and vegetables. Stewing ginger can produced ginger tea.
Old Ginger roots are fibrous and looks nearly dry, it produced dried ginger and ginger powder. It is used as spice for meat, chicken, fish, rice and vegetables.
Ginger also acts as a useful preservative, it has been proven to kill the harmful becteria, Salmonella. In some places ginger are made into candy, flavors for cake, cookies and crackers. It is the main flavor for popularly known carbonated drinks ginger ale and ginger beer.
Content:
Fresh ginger: 81% water, 12% carbohydrate, 2.3% protein, 1% fat, 2.5% fiber, essence oil and oleoresin.
Dried Ginger: 10% water, 40-60% carbohydrate, 10-20% protein, 10% fat, 2-10% fiber, essence oil and oleoresin.
Uses for health and healing:
Leaves are to be chopped and the juice (by pressing thru clothes) is placed on body parts to cured malaria, diarrhea, high fever, headache and problem food digestion. Rootstocks are to be boiled/stewed and juice to be drunk for curing colds and sore throat. It is an effective cured for nausea that is caused by seasickness, morning sickness and chemotherapy.
Young ginger...
Other uses:
Ginger oil is used in cosmetic industry, perfume and pharmacy product.
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