Strausbaugh, Perry D. Formerly, Department of Botany, West Virginia University, Morgantown, West Virginia.
Core, Earl L. Formerly, Department of Biology, West Virginia University, Morgantown, West Virginia.
- Related Primary Literature
- Additional Reading
An important spice or condiment, and also the plant from which it is obtained, Zingiber officinale, of the family Zingiberaceae (order Zingiberales). The ginger plant is a native of southeastern Asia. It is an erect perennial herb and has thick, scaly, branched rhizomes (underground horizontal stems; see illustration), which contain starch, gums, an oleoresin (gingerin) that is responsible for the herb’s pungent taste, and an essential oil that imparts the aroma. The rhizomes, which are dug up after the aerial parts have withered, are treated in different ways to produce green ginger or dried ginger. Ginger is used in medicine, in culinary preparations (soups, curries, puddings, pickles, gingerbread, and cookies), and as a flavor in beverages such as ginger ale and ginger beer. Ginger oil is a thick, yellowish essential oil that is distilled from dried ginger. It is soluble in most organic solvents and insoluble in water, and its main components are citral, borneol, and phellandrene. It is used as flavoring in liqueurs and soft drinks. Ginger is grown in India, China, Japan, Indonesia, Nepal, Thailand, Nigeria, Jamaica, and Queensland (Australia). See also: Essential oils; Spice and flavoring; Zingiberales
The content above is only an excerpt.
for your institution. Subscribe
To learn more about subscribing to AccessScience, or to request a no-risk trial of this award-winning scientific reference for your institution, fill in your information and a member of our Sales Team will contact you as soon as possible.
to your librarian. Recommend
Let your librarian know about the award-winning gateway to the most trustworthy and accurate scientific information.
AccessScience provides the most accurate and trustworthy scientific information available.
Recognized as an award-winning gateway to scientific knowledge, AccessScience is an amazing online resource that contains high-quality reference material written specifically for students. Contributors include more than 9000 highly qualified scientists and 43 Nobel Prize winners.
MORE THAN 8700 articles covering all major scientific disciplines and encompassing the McGraw-Hill Encyclopedia of Science & Technology and McGraw-Hill Yearbook of Science & Technology
115,000-PLUS definitions from the McGraw-Hill Dictionary of Scientific and Technical Terms
3000 biographies of notable scientific figures
MORE THAN 19,000 downloadable images and animations illustrating key topics
ENGAGING VIDEOS highlighting the life and work of award-winning scientists
SUGGESTIONS FOR FURTHER STUDY and additional readings to guide students to deeper understanding and research
LINKS TO CITABLE LITERATURE help students expand their knowledge using primary sources of information