1. Ginger Research project—Notes
Wikipedia
• Consumed for dietary uses, medicinal uses, and spices
• The harvest of ginger first started in South Asia, and has since spread to East
Africa and the Caribbean
• English word “ginger” comes from French word “gingembre”
• Ginger plant has clusters of little white and pink buds that turn into little flowers
• A tall reed-like plant 3 to 4 feet tall, with annual leaves
• Root is gathered when the stalk withers, is then immediately scalded or washed
and scraped to kill it and stop growth
• Hot kitchen spice, used for ginger tea, candies, young ginger roots are juicy with a
mild taste, pickled in vinegar or sherry as a snack, or just for main dishes
• Often used as a spice in Indian dishes, common ingredient in Chinese, Japanese,
Korean, and South African cuisines for dishes such as seafood, vegetarian dishes,
and goat meat
• Dried ginger is used for baking—gingerbread, gingersnaps, ginger beer, cakes,
ginger ale
• Western cuisine ginger is used for sweet foods mostly—cookies, gingerbread,
speculaas, etc.
• Used in curries, spice coffee and teas
• Burma, ginger is used as a main ingredient in cooking and traditional medicines
• Ginger is used in all cultures for cooking, baking, medicines—particularly for
pregnant women—drinks, and sweets.
• Study shows that a daily consumption of ginger will reduce muscle pain by 25%
• Effective in reducing nausea
• Folk medicine—used for colic, constipation, slow motility symptoms, also used to
disguise the taste of many medicines
• For sicknesses—gingerale, ginger beer, ginger throat lozenge, prevention of
morning/motion sickness,