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In this article we will discuss about Ginger:- 1. Botanical Name of Ginger 2. Family of Ginger 3. Description 4. Distribution 5. Parts Used 6. Cultivation and Preparation 7. Commercial Varieties 8. Microscopical Character 9. Standard 10. Powdered Ginger 11. Uses 12. Average Dose 13. Adulterants.
Contents:
- Botanical Name of Ginger
- Family of Ginger
- Description of Ginger
- Distribution of Ginger
- Parts Used in Ginger
- Cultivation and Preparation of Ginger
- Commercial Varieties of Ginger
- Microscopical Character of Ginger
- Standard of Ginger
- Powdered Ginger
- Uses of Ginger
- Average Dose of Ginger
- Adulterants of Ginger
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1. Botanical Name of Ginger:
ZINGIBER OFFICINALE Roscoe
2. Family of Ginger:
ZINGIBERACEAE
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3. Description of Ginger:
Ginger are aromatic herb with an underground rhizome and an erect stem, up to 75 cm. in height,. Leaves of ginger are simple, alternate, linear-lanceolate, sheathing at the base, sessile, acuminate at apex, glabrosus, up to 15 cm.long. Inflorescence a spike on a distinct scape; flowers densely arranged, bisexual, irregular, each subtended by a persistent scarious bract.
Calyx tubular shortly 3-lobed; corolla bilabiate, tubular below, yellow with purplish spots stamens 3 in one whorl, one of which is perfect the other 2 united to form a labellum; filament of perfect stamen short, anther cells contiguous, connective produced into a beak, ovary of 3 carpels, syncarpous, 3-celled, inferior; ovules many on axile placentas; style filiform, lying in a groove of the anther; stigma subglobose.
Fruit an oblong capsule, many seeded; seeds arillate, globose, with a small embryo and copious endosperm.
4. Distribution of Ginger:
Ginger is indigenous to Indo-Malayan region and has been in cultivation in India since prehistoric times. It is now cultivated over a greater part of the tropical and temperate regions. The chief ginger growing countries of the world are India, China, Australia, East Indies, West Indies, Mexico, Jamaica, North Africa and West Africa.
5. Parts Used in Ginger:
Rhizome.
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The ginger rhizome is much branched, somewhat resembling the palm of a hand with fingers. It has circular scars representing the nodes with small scales. Fibrous roots are emitted from these nodes.
Buds developing in the axil of these scales come up as aerial scoots with normal leaves. The rhizome continues to grow underground while the aerial shoots die out annually and the tail end of the rhizome also perishes when old.
6. Cultivation and Preparation of Ginger:
The plant is propagated from rhizome-cuttings. Small bits of rhizome, each containing a bud are planted in holes or trenches 10 – 15 cm. deep and about 30 cm. apart in summer i.e. from March to May.
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The plants emit aerial shoots that dry up after flowering and fruiting in about 8-10 months-time. The rhizomes are then dug up and washed. During the growing season abundant rainfall is necessary but at no time water-logging should be permitted.
The rhizomes are then peeled and washed in clean water often containing lime-juice. The cleaned materials are then dried in sun for 5-6 days, taking care that they do not get damped or mouldy during the drying period. They are then bleached by washing and again dried for 2 days. This is how the Jamaica ginger is made.
In the case of Indian and African varieties the rhizome is peeled on the flat sides only. It is then treated with boiling water and then dried in sun. Some-times the dug-up rhizomes are washed in clear water and peeled or scrapped and then coated with carbonate or sulphate of lime. This protects the rhizomes from insect attack. The skin gathered from such peeled rhizomes often distilled and oil is obtained.
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7. Commercial Varieties of Ginger:
These are known from the place of origin, e.g. Indian ginger, African ginger, Chinese ginger and Jamaican ginger. Indian ginger is again known as Cochin variety. Calicut variety and Calcutta variety from the ports wherefrom the material is exported.
Two other varieties are known e.g. the Japanese ginger and Martinique ginger, the former being obtained from Zingiber mioga Roscoe and the other from Z. zerumbet Rose ex Sm. This grows also in India and is locally called Karpoor haridra or Karpoor Kachuri.
8. Microscopical Character of Ginger:
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Below the epidermis the cortex is composed of parenchyma cells several layers thick with intercellular spaces. Oleoresin or oil drops are found scattered within the parenchymatous cells. The main constituent is starch and fibre. The oleoresin that gives pungent taste to the ginger is a viscous liquid and contains the active principle — the gingerol.
9. Standard of Ginger:
Ether soluble extraction of not less than 4.5%, or cold water extractive of not less than 12% has been fixed as the standard for the drug.
10. Powdered Ginger:
The powder is yellowish orange or yellowish brown. Starch grains are numerous, 5 – 40 µ in diam. nearly spherical, frequently with a characteristic beak, slightly lamellated; fibres long, with rounded, pointed or oblique ends, thin walled with oblique pits.
11. Uses of Ginger:
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Ginger is stimulant, carminative and diaphoretic. It is used in cold and cough and as a febrifuge. It is used to flavour food stuff, beer and other drinks. It is used as a condiment in curries.
12. Average Dose of Ginger:
For medicinal use the dose recommended is 0.6 – 1.3 grm.
13. Adulterants of Ginger:
Ginger rhizome is often mixed with rhizome of Z.casumunar Roxb. The Martinique ginger (Z.zerumbet) and the Japanese ginger (Z.mioga) are also used as adulterants. Powdered ginger is adulterated with various things, e.g. rice-powder, wheat-flour, powder of flax seed and ginger waste.
